Wash the chickpeas, soak overnight in cold water, and then boil until tender. Due to the high protein content, chickpeas can replace meat, while reducing the fat content of the entire dish.
Cut onion, carrot and red pepper into small pieces.
Wash turnips, peel, cut into cubes. Broccoli and cauliflower are divided into inflorescences.
In a thick-walled saucepan, heat the olive oil, fry the onion until transparent, add the carrots, add the turnips, fry for 5 minutes, stirring constantly with a wooden spatula / spoon.
Add broccoli and cauliflower to the vegetables, simmer for 5 minutes, then add chickpeas and corn, cook all together for 5 minutes, not forgetting to stir. Then pour boiling water, add salt, add curry and bring to readiness. Cover the pan with a towel and let the soup brew.
Pour the soup on plates, sprinkle with green onions.
