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Preheat oven to 375F.
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Place the cauliflower florets and cubed kohlrabi into a bowl. Toss with olive oil, za'atar, and 1 tsp kosher salt and 1 tsp cracked pepper. Spread out on a baking sheet at roast for 30 minutes, or until just tender. Remove from oven.
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Heat 1 tbsp of olive oil in a pot over med-high heat. Add chopped onion. Saute for 4-5 minutes, till just turning opaque. Add garlic and turmeric and saute 2 minutes longer.
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Add roasted veggies, stock, and bay leaf
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Bring to boil and then reduce to a rolling simmer. Cook for about 30 minutes, until veggies are completely softened.
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Remove bay leaf. Puree using an immersion blender. Or puree using a blender/ food processor. If using a blender, only fill halfway, and put a towel over the lid, holding it down and starting off on low. The heat from the soup will expand and you don't want to get scalded. Once completely pureed, return to the pot, and re-season with additional salt and pepper and za'atar if desired.
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Garnish with crumbled spiced nuts and shredded nori.