In a large saucepan, heat a splash of water over medium heat. Add chopped red onion and minced garlic, sauté for about 5 minutes until translucent.

Introduce washed, peeled, and diced beets, potatoes, and cauliflower to the saucepan. Pour in enough water to cover vegetables. If using a bouillon cube, crumble it in now.

Bring the mixture to a boil, then reduce to a simmer. Cover and cook for about 30 minutes, or until vegetables are fork-tender.

Remove from heat. Add turmeric, cumin, and Herbes de Provence. Blend until silky smooth, adding water for a thinner consistency if desired.

Return blended soup to low heat and simmer for an additional 5 minutes. Adjust seasoning with salt, pepper, or herbs as needed.

Ladle soup into bowls and garnish with chia seeds, sesame seeds, or a drizzle of coconut or soy cream.