Hearty Vegetable Tikka Masala Soup

Servings: 2-3

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Ingredients

• 1 tablespoon avocado oil
• 1 cup shallot, sliced into ¼-inch slices
• ½ cup carrot, oblique cut (or sliced)
  
• ½ cup celery, sliced ¼-inch thick
• ¼ cup fennel, thinly sliced
• ¾ cup parsnip, cut into ¾-inch cubes
• ¾ cup curly kale, roughly chopped
• ¾ cup zucchini, chopped
• ⅔ cup Get Saucy™ Tikka Masala sauce
• ½ cup coconut milk
• 2 cups vegetable broth
• 1 tablespoon fresh parsley, chopped
• Microgreens, for garnish

Instructions 

1. Heat the oil: 
   In a medium pot over medium heat, warm the avocado oil.
2. Sauté aromatics: 
   Add the sliced shallot and sauté until softened and lightly translucent, 3–4 minutes.
3. Add vegetables & sauce: 
   Stir in the carrot, celery, fennel, parsnip, and Get Saucy™ Tikka Masala sauce. Cook, stirring occasionally, for 5–6 minutes to let the vegetables begin to soften and the flavors develop.
4. Add liquids & remaining vegetables: 
   Add the vegetable broth, coconut milk, kale, and zucchini. Stir to combine.
5. Simmer: 
   Bring the soup to a gentle boil, then reduce heat to a simmer. Cook until all vegetables are fork-tender, about 10–15 minutes.
6. Finish: 
   Stir in the chopped parsley. Taste and adjust seasoning with salt if desired.
7. Serve: 
   Ladle into bowls and garnish with microgreens. Serve hot and enjoy.