Prepare Veggies: Dice onion, mince ginger, turmeric and garlic. Peel and then roughly chop carrots and parsnips. Roughly chop cauliflower. It is not necessary to cut cauliflower iInto neat florets since the soup will be pureed.

Heat large stock pot over medium heat. Add onions to DRY pot and stir while cooking. Add 1 Tablespoon water or veggie stock at a time, as needed, to prevent onions from sticking or burning. Continue for about 5 minutes, until onions are translucent.

Add ginger and cook, stirring for 2 more minutes, then add turmeric, S+P. Continue to monitor liquid level while cooking, adding just enough stock, but not too much stock as you go. Add garlic and cook, until fragrant, stirring constantly so iIt doesn't burn.

Stir in veggie stock, carrots, parsnips and cauliflower and bring to a boil. Lower heat, and simmer, uncovered until veggies are tender. This will take 15-20 minutes depending on the size of the veggies.

Use immersion blender to puree the soup. If you prefer a smoother soup, puree in batches using a high speed blender.

Taste for seasoning, adding in more S+P if desired.

Garnish with chopped herbs, cashew cream or a swirl of maple syrup.