coconut curry soup

2 teaspoons sweet curry spices

1 teaspoon Celtic Sea salt

1/2 teaspoon pepper

1/2 sweet onion, chopped

1 cup mushrooms, diced fine

2 cups green cabbage, sliced fine

2 large cloves garlic, diced

2 cups filtered water

1 can full fat organic coconut milk

Quinoa to serve 

In a large sauce pan, add water, sweet curry, salt, pepper, mushrooms, cabbage, and garlic. Simmer for 15 minutes or until the cabbage is soft. Add coconut milk, stir to combine. Serve with quinoa. Enjoy.