Saute onion and garlic in olive oil on medium-low heat until translucent.
Add to the pot coriander, garam masala or curry power, and ginger and saute another minute or so until fragrant.
Add cauliflower, potatoes, bouillon, and beans. Cook until cauliflower and potatoes are soft.
Use an immersion blender or blender to puree to consistency you like, smooth or a bit chunky. Add fresh cilantro, lime juice and salt and pepper to taste. Enjoy!
This would be great served with chapati and a green salad. A quick dressing I love: In a blender put fresh ginger, garlic, olive oil, rice vinegar, tamari and blend until creamy.