1. Clean the cauliflower, divide into small bouquets and rinse. Peel the potato.

2. In a saucepan, bring 2 liters of water to a boil with the vegetable bouillon cubes.

3. Add the cauliflower, potato, and parsley; cook for 15 minutes.

4. Cut the cheese into shavings with a small knife.

5. Discard the parsley.

6. Drain the vegetables and mix with 400 ml of cooking broth. If necessary, add a little if the soup is not liquid enough. Season with salt and pepper.

7. Reheat over low heat and incorporate half of the cheddar, stirring to melt. Add the cream.

8. Pour the cauliflower cream into bowls; sprinkle the remaining cheese shavings on top. Serve immediately with toasted bread.