Mix and grind the spices except the bayleaf
Add the oil to a stock pot, heat it. Dice the onion, grind the garlic (eg.: in a mortar) and sauté them on the oil. Be careful with the garlic, it burns quickly and if it does, it'll become bitter!
Add the bayleaf to the onion and garlic.
Clean and cut the carrots, the turnip and the cauliflower.
Cut them to the size you like, but the smaller the faster it cooks.
Oh and don't forget that the cauliflower soften faster than the carrot and the turnip soften the slowest!
Add both to the sautéd onion.
Spice it and pour hot water onto the soup base
Cook it on middle heat for 30-45 minutes or until the veggies soften.