Oven temperature: Preheat your oven to 400. Line a baking sheet with aluminum foil.

Wash and rinse your vegetables. Remove the root and stem ends of your fennel, reserving some of the green fluff for garnish later. Peel away the top layer if it is brown and spotty. Chop your fennel along the widest part and cut into wedges. Chop the root and leaves off of your cauliflower. Using a paring knife to break apart the florets from the under side. Quarter your onion. Peel and chop your carrot and turnip along with the celery. Mince your rosemary.

Place all of your chopped vegetables on a baking sheet. Toss with a drizzle of olive oil, half of your rosemary, salt, and pepper. Chop the top off of your garlic bulb and place root side down on a small-ish piece of tinfoil. Drizzle olive oil over the top and fold the foil around it, like a little ball. Place your garlic bulb in the center of your baking sheet and bake it all for 20 minutes. Remove just your cauliflower after 20 minutes and put the veggies back in for another ten, 30 minutes in total.

Remove and unwrap your garlic bulb to cool. Toss all of your vegetables in a soup pot with your vegetable or chicken stock. Drain and dry your beans. Add all but a handful of your beans to the pot. Bring the pot up to medium-high heat until it begins to simmer.

Dry your handful of beans and add it right back on your baking sheet along with your rosemary, salt, and pepper. Add just a touch of olive oil so it wont stick. Pop that back in the oven for about ten minutes while the soup boils.

*if you want to add a bit of dairy, here is where you add your cream or cottage cheese. Using your immersion blender, blend your vegetables into the broth until it is super creamy. Remove it all from heat.

Plate your soup into a bowl. Add your oven-puffed beans along with your fennel fluff from step 1. Add your chili oil and enjoy!