Place the olive oil in a large pot over a high heat.
Add the leeks, fennel, and garlic and saute until the vegetables have softened and begin to brown, about 5-8 minutes.
Add the cauliflower, potato, turmeric, salt, pepper, and chili flakes and saute an additional minute to combine the ingredients.
Add the chicken stock and bring to a boil.
Reduce to a simmer and cook, stirring occasionally until the vegetables are tender, about 12-15 minutes.
Puree the soup with an immersion blender or in a blender until smooth.
Place in a serving bowl and garnish with garbanzo beans and drizzle with olive oil.