Enjoy this delicious veggie soup packed with many anti-oxidant rich ingredients.
Heat up a large pot over med-high heat and add oil.
Toss in garlic, ginger, and onion and cook for 3-5 minutes or until onions are translucent.
Add in celery, carrots and cabbage and cook another minute (if you need more liquid to prevent sticking, add a little stock).
Finally add in the tomatoes, vegetable stock and spices and give it a stir.
Bring to a boil and then let simmer, uncovered over med-low heat for 25 minutes.
Add in kale and cook for 5 more minutes (it will wilt). Top with fresh parsley.
Will keep for a week in refrigerator and freezes well for several months.