Add onion slices and oil to a stockpot over medium heat and cook, stirring occasionally for 10-12 minutes, until onions begin to brown.
Add cauliflower, Kitchen Accomplice Chicken Broth Concentrate or Chicken Bone Broth Concentrate, and water to the pot and cover. Increase heat to medium-high and bring liquid to a boil, then reduce heat so liquid is simmering. Cook 25-30 minutes, until vegetables are soft. Set aside some of the cooked florets to use as a garnish.
Add curry powder and beans and cook another 2-3 minutes. Remove pot from heat. In a blender, purée soup carefully in batches until smooth, and return to the pot to reheat over low heat. Season to taste with salt and pepper.
Portion the curried cauliflower soup into heated bowls and garnish with the reserved florets and a sprinkle of chopped parsley.
Serves 6 – 8.