In large pot, on medium heat, melt your butter. Then add your minced shallots with a pinch of salt, and cook them till soft and slightly browned.
Add your minced garlic and cook until fragant, about 30 seconds. Be careful not to burn it. Burning it will give a bitter taste.
Add the washed and cut potatoes, cauliflower, salt, freshly ground pepper and parsley. Cook them on medium high heat for about 5 minutes. Stirring often will prevent it from burning.
Add in the broth, bringing it to a boil. Then turn down the heat and let it simmer until the potatoes and cauliflower are soft. This takes around 15-20 minutes.
Blend your soup to your preferred consistency. Add some heavy whipping cream and a splash of lemon juice, to your taste. If needed add some extra salt and pepper. Serve hot with some bread. Enjoy!