Ingredients

• 1 large head of cauliflower, cut into florets

• 1 large onion, quartered

• 4 cloves of garlic

• 1 parsnip, peeled and chopped

• 2 tbsp olive oil

• 1 tsp ground cinnamon

• 1 tsp ground turmeric

• 1/2 tsp ground ginger

• Salt and pepper to taste

• 4 cups vegetable or chicken broth

• Garnishes: Pomegranate seeds, fresh thyme, flaky sea salt, lemon wedges

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Instructions

1. Preheat your oven to 400°F. In a large bowl, toss the cauliflower florets, onion quarters, whole garlic cloves, and chopped parsnip with olive oil, cinnamon, turmeric, ginger, salt, and pepper.

2. Spread the vegetables on a baking sheet in a single layer. Roast for about 30-35 minutes, or until they are tender and slightly caramelized, stirring halfway through.

3. Transfer all the vegetables to a large pot. Add the broth to the pot. Use an immersion blender to puree the soup until smooth. Alternatively, use a blender, taking care with the hot liquid.

4. Bring the pureed soup to a simmer over medium heat. Adjust the consistency with more broth or water if needed. Season with salt and pepper to taste.

5. Ladle the soup into bowls. Garnish with pomegranate seeds, fresh thyme leaves, a sprinkle of flaky sea salt, and a squeeze of lemon juice over each serving.