1/4cupcreamor coconut or 1/4 cup cashews, soaked and blended until smooth*
1/4cupraspberry ale cheeseor parmesan or nutritional yeast*
Dried rose petals
Preheat oven to 400 degrees F. Toss cauliflower, rutabaga, parsnips, and garlic cloves with olive oil and S&P. Roast for 40 minutes.
Meanwhile, heat butter in a large pot over medium heat. Add onions and saute until fragrant and tender, about 10 minutes.
Add bone broth and gently simmer.
Once roasted veggies are done, squeeze garlic from papery peels, and add all vegetables to pot. Using an immersion blender, blend soup until smooth. (Alternatively, you can blend in batches in a standard blender).