Step 1

In a large pan over medium heat, add 1/2 cup of the olive oil.

Step 2

Add the onions to the heated olive oil and sauté, about 1 minute.

Step 3

Add the cauliflower pieces and the potatoes to the onions and cook until the onions become transparent, about 3-5 minutes.

Step 4

Add the water, 2 teaspoons of the salt, 1/2 teaspoon of the black pepper, and the cayenne pepper to the veggie mixture and bring it to a boil. As soon as it begins to boil, stir in the heavy cream.

Step 5

Cover the pan and cook the soup until the potatoes are fork-tender, about 15 minutes.

Step 6

While the soup is cooking, in a large skillet over medium-high heat, add the remaining olive oil, the butter, the shrimp, the garlic, the extra salt, the extra black pepper, and 3 tablespoons of the parsley and sauté until the shrimp reaches an internal temperature of 145 degrees F, about 3-4 minutes.

Step 7

Transfer the cooked shrimp to a large plate and cover to keep them warm.

Step 8

Transfer the pan to a wire rack. Carefully use an immersion blender to purée the soup until it is smooth.

Step 9

Ladle the soup into bowls and evenly top with the shrimp.

Step 10

Serve the soup garnished with the extra parsley.