In a small bowl sprinkle the cumin and coriander into the oil and stir thoroughly. Put the cauliflower, onion and garlic in a large bowl and drizzle the oil and spices over the veggies then toss the veggies to thoroughly coat each one with the spiced oil mixture.

Pour the coated veggies into a baking dish or casserole and roast until the cauliflower is both charred and cooked through but firm, about 30 minutes, turning the veggies one time at about 15 minutes to char all sides of the veggies. Remove the roasted vegetables from the oven and reserve about a ¼ cup per serving of the charred veggies for garnish.

Place the remainder of the vegetables in a large saucepan or medium pot over medium-high heat and add the butter. Once the butter has melted add the stock and turmeric. Once the stock and veggies begin to boil reduce the heat to low and simmer for 5 to 7 minutes. Then either blitz the blend with an immersion blender in the pot or remove the pot from the cooktop, allow to cool for 5 to 10 minutes, pour the stock and veggie mixture into a blender or bullet-style blender and blitz on high speed until smooth. Salt and pepper to suit your taste.

Toast the almonds in a dry skillet over medium-low heat, until fragrant, and begin to brown on the edges, about 3 minutes. Ladle or pour the soup into warmed bowls and top with pieces of charred cauliflower, onion wedges, toasted almonds and a sprig or two of parsley.