Pre-heat oven to 400 Degrees

In a large bowl, gently mix together cauliflower, chick peas, apple, garlic, canola oil, turmeric, paprika, cumin, kosher salt and black pepper.  Spread evenly on a wax paper lined baking sheet.  Bake in pre-heated oven for 30 minutes, turning every 10 minutes.  Watch closely as you want the vegetable to brown and carmelize but you don't want them to burn.  

While the vegetables roast, heat olive oil on medium heat in a heavy duty pot like a Dutch oven or stock pot.  Add potato, season with sea salt and pepper and turn frequently for 5 minutes until slightly softened and browned.  Add onion, celery, pinch of sea salt and pepper.  Cook for a couple minutes stirring frequently.  Deglaze pan with 6 cups of water.  Stir in boullion or paste until dissolved.  Throw in fresh thyme and bay leaves.  Raise heat to high and bring to a boil.   Once boiling, reduce heat to a simmer.  Simmer, uncovered for 20 minutes or until potatoes are fork tender.  

Once potatoes are tender, remove and discard bay leaves and thyme.  Add chopped kale to the pot, gently stir, cover with a lid and allow kale to wilt for 5 minutes.  

Reserve 1 cup of roasted vegetables for soup topping.  Add remaining roasted vegetables to the soup base.  Let simmer, uncovered for 5 minutes to allow the flavors to come together.   Remove pan from heat.  

Puree the soup using an immersion blender or in batches using a Vitamix or other high-powered blender.  The soup should be smooth but don't worry yourself if you have a few coarse chunks.  Be very careful pureeing because scalding hot soup will splatter easily and burn you badly!  Once you get everything nice and smooth, taste the soup and adjust the seasoning by adding salt and pepper.  

To serve, ladle the soup into bowls and top with a tablespoon of the reserved roasted vegetables.  Enjoy!