Add the garlic to a small baking dish where all the heads of garlic are in one layer. Pour oil over garlic. Cover with foil and bake for 45-60 minutes until garlic is soft.
Remove from oven and set aside until ready to use.
When ready to add to soup, squeeze all the cloves of garlic out and transfer to soup. (You should get about ½ to ⅔ cups garlic)
For the soup:
Heat the oil in a large soup pot. Add the onions and cauliflower and saute for 5 minutes. Add mushrooms and cook for 5 more minutes.
Add the broth, water, parsley, paprika, oregano, turmeric, cayenne, ginger, nutmeg, black pepper and salt. Bring to a boil and reduce heat to a simmer.
Simmer for 15 minutes, stirring occasionally. Add in roasted garlic and simmer for 30 more minutes. Remove from heat.
Use an immersion blender to blend the soup until smooth or let cool and transfer to a blender until smooth.
Taste and adjust seasoning as needed. Enjoy!
Notes
*For more info on roasting garlic, check out this post on roasted garlic*You can use 2 pounds of frozen chopped cauliflower in place of the fresh*Recipe tested using olive oil