Vegan Yellow Curry Soup

Ingredients:
1 tablespoon of olive oil
1 large onion, diced
3 cloves of garlic, minced
1 tablespoon of grated ginger
2 tablespoons of yellow curry powder
1 head of cauliflower, chopped into small florets
1 head of broccoli, chopped into small florets
1 can of chickpeas, drained and rinsed
4 cups of vegetable broth
1 cup of coconut milk
Salt and pepper, to taste
Instructions:
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook until softened and translucent, about 5 minutes.
Add the minced garlic and grated ginger and cook for another minute.
Stir in the yellow curry powder and cook for another minute.
Add the chopped cauliflower and broccoli and cook for 5 minutes, stirring occasionally.
Add the chickpeas and vegetable broth to the pot and bring to a boil.
Reduce heat to low and simmer until the vegetables are tender, about 20 minutes.
Stir in the coconut milk and season with salt and pepper to taste.
Serve hot and enjoy!