My family loves soup, so I wanted to create a vegan soup using seasonal vegetables. Serves 6. 


3 Tbsp olive oil 
2 cups seasonal vegetables, chopped
½ cup celery, chopped
½ cup carrot, chopped
6 garlic cloves, minced
1 yellow onion, chopped
1½ tsp JF Curry Salt, to taste
½ tsp garlic powder
½ tsp dried thyme
½ tsp curry powder
1 (28oz) can of diced tomatoes
2 cups kale, rinsed and chopped
4 cups vegetable broth
2 bay leaves
2 cups water
½ tsp crushed red pepper flakes
½ tsp freshly cracked black pepper
1 Tbsp lemon juice


Parmesan cheese, grated (sub plant-based cheese)
Olive oil
JF Curry Salt


In large pot, warm the olive oil. Add all of the seasonal vegetables, celery, carrot, and onion. Sauté on medium heat for 5 minutes and season with ½ tsp JF Curry Salt. Add the garlic cloves, garlic powder, dried thyme, and curry powder. Sauté for 3-4 minutes. Add the can of diced tomatoes and cook down for about 3-4 minutes. Add the vegetable broth and season with another ½ tsp of JF Curry Salt and 2 bay leaves. Add the water and season with crushed red chili pepper flakes and freshly cracked black pepper. Bring the soup to a boil and reduce to simmer and cook for 25 minutes covered. Add the kale and let it cook down until the kale is wilted. Now that the greens have cooked remove the bay leaves and add the lemon juice. Season this soup as you go to your liking. It uses a lot of vegetables, so it needs more seasoning than you think. Just taste it as you go. Serve this with lots of freshly grated parmesan cheese, a drizzle of olive oil, and a sprinkle of JF Curry Salt.