In the pot, heat the oil over medium heat. Add onion and garlic. Cook, stirring, for 6-7 minutes until soft.
Add coriander, cumin (I have in seed, but better ground) and chili pepper. Increase the fire and cook stirring for 2 minutes.
Then add cauliflower, broth and water. Cover with a lid and bring to a boil. Reduce the heat and simmer for 30 minutes until cabbage is soft. Remove from heat and leave under cover for another 20 minutes.
Then whip into a puree in a blender or food processor.
Return to the stove. On low heat stir in cream or sour cream and heat up well in the soup. Add salt, pepper. When will add pepper, do not forget that the soup already has a little chili pepper.