INGREDIENTS 
   
3 tablespoons Biona Extra Virgin Olive olive oil   
1 1/2-2 teaspoons curry powder or paste  
1/2 teaspoon cumin    
1/4 teaspoon chilli powder    
1 medium onion,diced    
2 cloves garlic, minced    
2 carrots, diced     
2 Granny Smith apples, peeled, cored and diced 
1 sweet potato, peeled and diced   
2 cups shredded cabbage    
750ml vegetable broth(water & Amisa Yeast free Bouillon)
400g can of Biona Chopped  tomatoes with juice 
400g. can of Biona chick peas, drained  
400ml  can Biona coconut milk, stirred  
sea salt, to taste     
      
Juice of 1 lime or lemon    
1 teaspoon Biona Agave syrup, to taste

                          
METHOD


Heat the olive oil - medium  heat in soup pot.         
Add the curry, cumin, and cayenne and stir for 1 minute.        
Add the onion, garlic, carrots, cauliflower, apples, sweet potato and cabbage, and sauté until softened, 7 to 10 minutes.
            
Stir in the broth, tomatoes and chick peas; season with sea salt, if desired.       
Bring to a boil and reduce heat, cover and simmer the soup, stirring occasionally, until vegetables are tender, about 20 to 30 minutes. 
Add the coconut milk, lime or lemon juice and Agave syrup. Stir well.      
Season to taste and blend.          
Garnish with some finely chopper fresh corriander and serve.  

Windmill products used in this recipe