In a large saucepan, add a splash of water and heat over medium. Sauté the chopped red onion and minced garlic for about 5 minutes, stirring frequently until the onion becomes translucent and fragrant.

Next, add the washed, peeled, and chopped red beets, potatoes, and cauliflower to the pot. Pour in enough water to cover the vegetables fully, about 4-5 cups. If using, drop in a bouillon cube now for extra depth.

Bring the mixture to a rolling boil over high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 30 minutes.

After the vegetables are tender, remove the pot from the heat. Stir in the turmeric, cumin powder, and Herbes de Provence.

Using an immersion blender, carefully blend the soup until it reaches a smooth and creamy consistency, about 2-3 minutes.

Return the blended soup to low heat for an additional 5 minutes to meld the flavors beautifully. Taste and season with pepper as desired.