Prepare the Vegetables:

• Start by washing, peeling, and dicing the potatoes into bite-sized cubes. Next, cut the cauliflower into small florets. Set these aside.

Sauté the Aromatics:

• In a large pot, heat the olive oil over medium heat. Once the oil is hot, add the chopped onion. Sauté the onion for about 5-7 minutes, or until it becomes soft and translucent. Add the minced garlic and cook for an additional 1 minute, or until fragrant.

Add the Vegetables:

• Stir in the diced potatoes and cauliflower florets. Mix them well, ensuring they’re evenly coated in the onion and garlic mixture.

Simmer the Chowder:

• Pour in the vegetable broth, stirring to combine. Bring the mixture to a boil. Once it starts boiling, reduce the heat to a simmer and cook for 15-20 minutes, or until the potatoes and cauliflower are tender when pierced with a fork.

Add the Creamy Base:

• Stir in the milk and heavy cream (or coconut cream for a vegan option). Add the dried thyme, smoked paprika, salt, and pepper. Stir well to combine all the ingredients and allow the chowder to simmer for another 5 minutes, thickening the broth.

Blend the Chowder (Optional):

• For a smoother texture, use an immersion blender to partially blend the soup, leaving some chunks of potato and cauliflower for texture. Alternatively, you can transfer about 2 cups of the soup to a blender, blend it until smooth, and then return it to the pot.

Add Peas (Optional):

• If you like, stir in the frozen peas for added color and texture. Let the chowder cook for another 3-4 minutes to heat the peas through.

Taste and Adjust Seasonings:

• Taste the chowder and adjust the seasonings as needed. If you prefer a more intense flavor, feel free to add extra salt, pepper, or herbs.

Serve:

• Ladle the chowder into bowls and garnish with freshly chopped parsley. Serve it hot, alongside some crusty bread or a light salad for a well-rounded meal.