Cut cauliflower into small flowerettes. Melt butter in pan, add diced onion, cook until transparent. Add cauliflower, mix well, cook 2 minutes stirring to prevent browning. Add stock, bring to boil, reduce heat and simmer covered for 20 minutes. Puree soup in batches, push through sieve. Return to pan and season. When soup reboils, add cream. Heat through without boiling.
Place pine nuts in pan, stir over low heat until golden brown; remove from pan immediately. Add butter, crushed garlic and chopped onion to pan; cook until onion is transparent. Add spinach and stock, bring to boil, reduce heat and simmer gently, covered for 15 minutes, stirring occasionally. Pour soup into blender, add pine nuts and parsley, blend until pureed. Push mixture through sieve. Return to pan, add combined cornflower and water. Stir over medium heat until soup boils, season.
Pour soup into 2 separate jugs. With one jug in each hand, pour soup into individual bowls at the same time, then swirl soups gently with the handle of a spoon.
You can prepare the soups ahead of time and reheat when ready to serve.