SPICY CURRIED VEGETABLE SOUP

Put a large pot on the stove and heat oil, garlic cloves and onion. Add in seasonings and cherry tomatoes and cook until fragrant. Add in fresh ginger. Add in coconut milk and vegetable stock and cook until a boil. Chop and add in cabbage, carrots, chickpeas and 1/2 of the leek (save the other half to garnish). Add in another wave of seasonings to taste. Let cook for 45-an hour and serve over jasmine rice. I garnished with cilantro, leeks and cashews. Be sure to share this recipe and tag me if you like!