Serve the soup in bowls and garnish with parsley.

1. Heat the butter or oil in a pot over medium heat, then add the onion and garlic. Sauté until softened.

2. Add the carrot and cauliflower, stirring them with the onion and garlic for a few minutes.

3. Sprinkle the flour (optional) and stir for one minute.

4. Add the broth and bring it to a boil, then reduce the heat and let it simmer for 15-20 minutes or until the vegetables are tender.

5. Stir in the milk or cream and let the soup heat for a few minutes without boiling.

6. Season with salt and pepper to taste.

7. Serve the soup in bowls and garnish with parsley.

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