Soak macadamia nuts in water for 24 hours. If time doesn't allow, pour boiling water over macadamia nuts, and allow to soak for at least an hour. A high speed blender also helps shorten the necessary soaking time. Drain macadamia nuts prior to adding them to the soup.
Preheat the oven to 425º F.
Add cauliflower and peeled garlic cloves to a baking sheet. Drizzle with 2 tablespoons avocado oil, and generously season with salt and pepper.
Roast cauliflower and garlic in the oven for 30 minutes, until the cauliflower has started to brown around the edges.Roast cauliflower and garlic in the oven for 30 minutes, until the cauliflower has started to brown around the edges.
In a large soup pot, add the rest of the avocado oil, and heat over medium heat. Saute jalapeno until translucent, about 5-7 minutes.
Add half of the roasted vegetables to the blender, along with half of the soaked and drained macadamia nuts, half of the water, and half of the vegetable bouillon. Puree until very smooth, and then pour into the soup pot along with the jalapenos.
Repeat with the rest of the roasted vegetables, water, macadamia nuts, and vegetable bouillon, and pour into the soup pot.
Season the soup with lemon juice and thyme, and additional salt and pepper to taste.
Heat the soup through until it begins to simmer, and then serve with toppings, as desired.