Curry Yam Soup

I always use Organic.

1 purple onion
Extra virgin olive oil
celery
garlic
curry
yeast free vegetable bouillion
fresh ginger
quinoa
1 can tomatoes (organic! found in superstore!)
yam
purple cabbage
maple syrup
spinach

optional and delish: chickpeas instead of tomatoes

You're making a soup and you're at the age where you should be able to know how much of each product to use, so I never have precise measurements but you're making a soup...

Chop half a purple onion and saute in oil with chopped celery, chopped garlic, chopped fresh ginger and freely use the curry.  Saute for about 5 minutes and add bouillion (if using cubes, i pick them up at health food store, use 2 with 4 cups water)(gmo and yeast and gluten free).  Add canned tomatoes, chopped purple cabbage, 1 tbsp maple syrup, chopped yam and uncooked quinoa.  Simmer for 30 minutes at medium.

In the last two minutes of cooking, add handfuls of fresh spinach.  Puree.
Awesome freezing individual size portions.