Prepare the Vegetables: In a large pot, heat the olive oil or butter over medium heat. Add the sliced leek and garlic, cooking until softened and fragrant, about 4-5 minutes.

Add Vegetables and Broth: Stir in the diced carrots, potatoes, and cauliflower florets. Season with thyme, salt, and black pepper. Pour in the vegetable or chicken broth, bringing the mixture to a boil.

Simmer the Soup: Once boiling, reduce the heat to low and cover the pot. Allow the soup to simmer for about 20-25 minutes, or until the vegetables are tender.

Blend for Creaminess: Using an immersion blender, blend half of the soup to create a creamy consistency while still leaving some vegetable chunks. If you prefer a fully smooth soup, you can blend it all.

Stir in Cream: Pour in the heavy cream (or coconut milk) and stir until fully incorporated. Let the soup simmer for an additional 5 minutes to thicken slightly.

Serve and Garnish: Taste and adjust the seasoning if necessary. Serve the soup hot, garnished with fresh parsley and a drizzle of olive oil, if desired.
Enjoy.