Creamy Cauliflower Turmeric Soup

Preheat the oven to 350°F (fan). Toss the cauliflower florets, peeled and cubed celeriac, and red onion wedges with olive oil and a pinch of salt, spread them evenly on a baking sheet, and roast for about 35 minutes, or until golden and tender.

Transfer the roasted vegetables to a large pot. Add the cooked white beans, 1 tsp turmeric, 0.5 tsp cumin, black pepper to taste, and the vegetable broth. Bring to a gentle simmer, then blend everything with an immersion blender or in batches using a countertop blender until smooth; add extra broth if a thinner consistency is desired.

Return the blended soup to the pot, heat briefly over low heat just to warm through, then ladle into bowls. Top each serving with chopped almonds, sprouts, an extra drizzle of olive oil, and a sprinkle of black pepper if desired.