In a large pot, heat 2 tablespoons of olive oil over medium heat. Once shimmering, add the diced yellow onion, celery, and parsnip. Stir occasionally for about 5 minutes until the vegetables are softened and the onion is translucent.

Next, stir in 4 minced garlic cloves and sauté for another minute until the garlic becomes fragrant but not browned.

Pour in 4 cups of vegetable broth and bring the mixture to a gentle boil. Add 4 cups of cauliflower florets, 2 bay leaves, and 1/2 teaspoon dried thyme, and salt and pepper to taste. Stir thoroughly, then reduce the heat to low and let it simmer for 15-20 minutes.

After the cauliflower has softened, remove the bay leaves and use an immersion blender to blend the soup until smooth.

Stir in 2 cups of heavy cream and 1/2 cup of freshly chopped parsley into the blended soup. Gently heat through on low without bringing it to a boil.

Ladle the creamy cauliflower chowder into bowls, then top each serving with crumbled bacon.