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
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.