Preheat oven to 400 F / 200 C

Roast the vegetables. Place turnips (or cauliflower) and parsnips in a large bowl and toss with 1 tablespoon olive oil and sea salt. Spread on a baking sheet. Using a sharp knife, cut off top (stem end) of the bulb just enough to expose the individual cloves. Wrap in aluminum and place on baking sheet with cauliflower and parsnips. Roast in the oven until veggies are soft and starting to caramelize, about 35-40 minutes. (Pierce with a knife to test.)

While vegetables are cooking, prepare the mushrooms & onions. Drizzle the sliced mushrooms and onions with tamari & sesame oil, mixing gently to coat. Spread onto a second baking sheet and roast in the oven until golden and starting to crisp, about 15 minutes. Remove from oven and keep warm (or reheat later) while soup finishes.

Place half of the roasted vegetables into the blender and cover with 2 cups of water and a tablespoon of miso. Unwrap the garlic from the tin foil and squeeze out the roasted cloves from their skins into the blender. Blend until smooth and pour into saucepan. Blend the remaining vegetables with final tablespoon of miso and another 2 cups of water, then add this to the saucepan. Stir in the apple cider vinegar. Heat the soup, taste and add tamari if needed.

Spoon into serving bowls, then top with warm roasted mushroom & onion mixture and dot with additional sesame oil.