INGREDIENTS
2 tsp
coconut oil
2 cloves
minced garlic
1 tbsp
grated fresh ginger
2 tbsp
curry powder
1 1/2 cups
diced organic celery
1 cup
diced carrots
2 cups
cauliflower florets
1 1/2 cups
sliced leeks
1 cup
cooked chickpeas
4 cups
bone broth, water, or a mixture of the two (note that the recipe will no longer be vegan if you use bone broth, but will be super rich in anti-inflammatory healing compounds)
1 cup
curly kale, stems removed and leaves torn into bite-sized pieces
2 tbsp
minced fresh parsley