While it is preheating, clean the cauliflower. Remove the green leaves and break into pieces. Peel the parsnips and slice into large chunks. You want both vegetables to be about the same size so they finish cooking at the same time.
Put the vegetables on a cookie sheet, sprinkle with olive oil, salt and pepper. Into the oven they go. Roast for 10 minutes, then remove, flip the vegetables over and return them to the oven for another 10 minutes.
While the vegetables are roasting, dice the onions and potatoes. Cut the potatoes into small cubes (about 1 inch) so they will cook quickly. Add the onions and potatoes to a large stock pot with olive oil and sauté for about five minutes.
Season with the remaining salt & pepper, red pepper flakes and turmeric. Add the minced garlic also & saute for another minute, then add about half of the stock. Increase the heat to high, cover tightly and cook until the potatoes are tender.
Using a blender puree the potatoes until they are creamy and smooth. Do the same with the vegetables when they come out of the oven. Add the remaining chicken stock to the blender when you whirl up the vegetables.
Serve topped with a swirl of creme fresh and roasted cauliflower.
With this soup, I recommend using Yukon gold potatoes, when cooked they have a nice creamy texture.
Optional Garnishes - Creme Fresh or sour cream, chunks of roasted cauliflower, bacon bits or popcorn.
Want to make this vegetarian? Simply substitute vegetable stock for chicken stock.