Mix all the ingredients besides for the two tablespoons of oil in a large bowl till a wet dough is formed and it is fully combined. This can be done by hand or in a mixer with the dough hook.

Drizzle the two tablespoons of oil over the top and around the dough.

Cover and let rise 30 minutes.

Preheat oven to 425 degrees Fahrenheit. Place Gefen Parchment on a baking sheet.

Grab about a third of the dough and place onto the baking sheet in a long oval shape. Continue with the remaining dough.

Spread the roasted vegetable mixture over the top and press down a bit into the dough.

Let sit about 15 minutes (longer is fine as well).

Bake uncovered for about 20 minutes or until edges are crispy and bread is golden brown.

Preheat oven to 400 degrees Fahrenheit.

Thinly slice all the vegetables. Leave the garlic cloves whole. Place onto a parchment lined baking sheet. Drizzle with oil and shake on the spices. Toss to coat then spread evenly onto the pan.

Bake uncovered for 20 to 30 minutes or until softened.

In a soup pot, sauté the butter and onion for five minutes till softened.

Add in the vegetables and spices. Cook another five minutes while giving a mix once or twice.

Add in the water and cover the pot. Allow to cook on a simmer for 45 to 60 minutes until all the vegetables have softened.

Remove from heat and use an immersion blender to blend the soup till smooth. Mix in the half and half. Add more salt to taste if needed.