Preheat your oven to 375 degrees Fahrenheit. Place the cauliflower, zucchini, and garlic cloves on a sheet tray, drizzle with three tablespoons of olive oil and season well with salt and pepper. Roast for about 35-40 minutes or until the cauliflower and zucchini are nicely roasted, you want the cauliflower to have the crispy brown edges.

In a pot, heat the remaining three tablespoons of olive oil and add the onion, carrot, and celery root. Season with salt and pepper and saute well until the onion is translucent about five to seven minutes over medium heat.

Add in the roasted vegetables, taking care to remove the skin from the garlic cloves first. Add the water, the potato, and half of the dill and season with salt and pepper. Bring to a boil and then lower the heat and cook for about 35 minutes until the potato is soft and everything is starting to dissolve. Add the rest of the dill and blend it all with an immersion blender until smooth.