Vegan veggie Masala soup

Simple and delicious vegetable soup that you can adjust to use whatever fresh veggies you have in your fridge. This is a great curry soup that you could whip up last minute and have a bunch left over for lunches.

Ingredients

1/2 purple onion, small diced

1 inch fresh ginger, diced or minced

2 cloves garlic, minced

2 cups baby carrot, halved

1 head broccoli, florets only

1 bunch of asparagus, trimmed

1 tray button mushroom, quartered

1 heirloom tomato, chopped

2 handfuls dinosaur kale, rough chopped

2-3 cups vegetable broth, depending on thickness of soup desired

1 can coconut milk

1 tablespoon avocado oil

2 teaspoons ground garam masala

Pink salt, to taste

Instructions

In a large pot, add oil to heat. Add in ginger, garlic and onion; cook til translucent.

Add all veggies, except kale, to pot, along with broth, garam masala and coconut milk and cook uncovered over medium heat for 10-15 minutes.

Once veggies have become tender, add in kale for remaining five minutes. Season with pink salt.

Serve hot and store leftovers in fridge.