Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 diced yellow onion, 1 chopped celery stalk, and 1 chopped parsnip. Sauté for about 5 minutes until softened.

Stir in 4 minced garlic cloves and sauté for an additional minute until aromatic.

Pour in 4 cups of vegetable broth and bring to a gentle boil. Reduce heat to medium-low once boiling.

Add 4 cups cauliflower florets, 2 bay leaves, and 1 teaspoon dried thyme. Season with salt and pepper. Stir to combine.

Reduce heat to low and simmer for 15-20 minutes until cauliflower is tender.

Remove bay leaves and blend the soup with an immersion blender until desired creaminess is achieved.

Stir in 1 cup of heavy cream and chopped fresh parsley. Gently heat through on low.

Ladle the chowder into bowls and top with crumbled bacon if desired. Serve immediately.