Peel the onion, cut into cubes. Peel the cabbage, divide into inflorescences, wash, dry. Heat up the oil in a saucepan. Saute onion and cauliflower for 2-3 minutes. Add curry and fry for 1-2 more minutes. Pour in the broth and cook over medium heat for 10-12 minutes. Peel the carrots, cut into thin strips. Cut sugar peas into thin strips. Remove the saucepan from the fire. Puree the cabbage with a mixer or in a blender. Add cream, season with salt and pepper. Heat the remaining oil in a frying pan. Fry carrots and peas for 2-3 minutes. Blanch bean pods in boiling salted water. Carrots, peas and beans, leaving a little for decoration, put in the soup. Bring to a boil, season with salt, pepper and curry. Decorate with the remaining vegetables and cilantro.