In large Dutch pot over medium-high heat, add olive oil. Add garlic and onions. Sauté for 1-2 minutes until translucent and fragrant.

Add cauliflower florets and vegetable broth and bring to boil. Reduce heat to low and simmer for 10 minutes or until cauliflower is soft.

Use hand blender to combine soup until smooth. Note: If you don’t have a hand blender, use a high-speed blender to combine cooked cauliflower + 1 cup broth until smooth. Pour back intro pot.

Add salt, black pepper, curry powder, turmeric powder, dried parsley, smoked paprika and red pepper flakes. Stir to combine. Stir in mixed veggies and chickpeas. Simmer for another 10-15 minutes, until veggies are soft.

Remove from heat and serve immediately.