gluten free, vegetarian, vegan, dairy free, egg free, nut free, soy free

What You'll Need:

2 Tbsp olive oil

1 purple onion, minced

4 medium red potato, diced

1 ½ c filtered water

1 (28oz) can chopped tomatoes, no sugar added

1 (14.5oz) can chickpeas, drained & rinsed

1 ½ c frozen peas

1 bunch kale, torn from stem & chopped

2 tsp Indian curry powder

1 tsp sea salt

½ tsp garam masala

OPTIONAL: ¼ tsp cayenne pepper

Sauté onion with olive oil in a medium soup pot until aromatic.

Add remaining ingredients. Bring a boil, reduce to a simmer. Cook for 25-30 minutes, or until potatoes are tender.

Ladle into 2-3 bowls and prepare to warm the soul!

Serves 3.