Wash cauliflower, peel potatoes and chop all vegetables into small even pieces so they cook quickly and evenly in the pot.

Place a large pot on medium heat, add butter or olive oil and let it melt before adding the chopped onion and garlic carefully.

Stir onion and garlic until soft and fragrant, making sure they do not burn, because burned garlic gives bitter and unpleasant taste.

Add the chopped potatoes and cauliflower to the pot, stir gently and coat them well with the oil, onion, and garlic mixture.

Add vegetable or chicken broth into the pot, making sure vegetables are covered fully, then bring everything to a gentle steady boil.

Add salt, pepper, thyme, and paprika, then stir slowly so the spices spread well and every spoonful has balanced flavor.

Lower heat and simmer for about twenty minutes, cooking until potatoes and cauliflower are tender and easily pierced with a fork.

Use an immersion blender in the pot or carefully transfer soup to a blender, blending until smooth, creamy and lump free.

Return soup to pot if needed, then stir in milk or cream and heat gently without boiling, keeping texture silky and rich.

Taste the soup and adjust seasoning if needed, then ladle into bowls, garnish with parsley and serve warm with love.