– Place the garlic heads in the oven for 45 minutes at 190°C.
– Meanwhile, peel and chop the onions and turnips. Cut the leek whites into large pieces.
– Put the sunflower oil in a large pot and sauté the onions, turnips, potatoes and leek whites for a few minutes.
– Cover with milk and top up with water if necessary.
– Remove the pulp from the garlic heads and add to the soup with the vegetable bouillon cubes.
– Simmer for 30 minutes, until all vegetables are tender. Mix.
– Serve with curly parsley and a dash of olive oil.
– Add salt and pepper to taste.

Tip
To add crunch to the velouté just before serving, dry-roast 2 tablespoons of coarsely chopped hazelnuts.