Prep And Roast The Veg Preheat the oven to 220 degrees C /425 F. Use cooking spray to lightly spray the bottom of an oven tray or you can use foil.

Cook In a large bowl add the cauliflower florets, drizzle of olive oil and Vegetable spice + salt to taste. Use your hands to properly coat the cauliflower. Spread the cauliflower out on the roasting without piling them over each other. Add the garlic bulb and roughly chopped onion to and roast for 30 minutes or until the cauliflower is soft with brown edges.Wrap the garlic in foil, drizzle with oil and close the foil. Same with the onion - roughly chop, wrap in foil and roast. While the cauliflower, onion and garlic roast get started on the rest of the ingredients in a Dutch oven/pot.

Simmer In a Dutch oven or pot, bring the vegetable stock to a low simmer. Into the simmering stock add the carrots, vegetable spice, turmeric paste / ground spice and let it simmer on low until the carrots are tender. If you need to add water or stock do that.

Blend and Serve When the roast is done, add the roasted cauliflower, onion, garlic and frozen peas. Let it simmer for 15 to 20 minutes adding any remaining stock. Taste for seasoning.

Let the veggies cool, blend and if using a stand blender like a nutribullet instead of an immersion blender, pour the soup back into the pot once blended. Keep it on a low simmer, add the cream, fresh lemon, fresh black pepper, fresh herbs or microgreens and serve!