In a heavy-bottom pan, add the olive oil and onion; saute the onion for 5 minutes on medium heat.
Add the minced garlic and saute for 2 minutes.
Pour in the broth and water, add the cauliflower florets, frozen kale, and carrots. Also add the salt, black pepper, cumin, paprika, curry powder, and dried red chili flakes. Increase the heat to medium-high and bring the mixture to a low boil. Simmer for 30 minutes, covered.
At this point, taste to see if the carrots and cauliflower are cooked. Sometimes, carrots can take a little longer to cook. If cooked, move on to the next step, otherwise, continue to simmer for another few minutes.
Once cooked, remove about half of the hot soup and transfer to a blender. Carefully puree the hot soup and pour it back into the pot with the un-pureed soup. Stir to combine.
Stir in the fresh chopped parsley and frozen green peas. Stir, cover, and simmer for 5 minutes.
Serve immediately, garnished with fresh parsley. (Optional)
This soup is a great freezer-friendly soup and can easily be reheated. Served with some crusty bread or some good crackers, this is a complete, wholesome meal.