On a roasting tray, add the sweet potatoes, garlic and the cauliflower. Roast the sweet potatoes for 40 - 450 minutes. The cauliflower should take no more than 15 minutes. So take out the cauliflower while the sweet potato and garlic finish.

Once the sweet potatoes are fork tender, remove from the oven and remove the skin once cool enough to handle. I needed 5 minutes or so. Cut up the sweet potatoes and add to a blender with the garlic, cauliflower, veggie stock and seasonings. Don't add all the stock at once. Use just enough to get the soup blending or to your desired consistency. Blend until smooth.

To finish, pour into a pot and warm up for service and add the peas so they are cooked. Put in a bowl and top with the additional peas and cauliflower florets for garnish. Enjoy!