Veggie Soup with Eggplant, Zucchini, Kale, Yogurt & Curry Breadsticks

Directions

1. Preheat the oven to 450°F and wash the produce.
2. Cut eggplant and zucchini into medium pieces and place them in a bowl.
3. In a small bowl, mince the ginger and garlic, then add the spices and set aside.
4. In a medium saucepan, heat a drizzle of olive oil and cook the eggplant and zucchini until they begin to soften, about 3–4 minutes.
5. Add the minced garlic, ginger, and spice mixture to the pan and cook, stirring constantly, until fragrant, about 30 seconds.
6. Pour in the broth, bring to a boil, then reduce to a simmer and cook until the vegetables are tender, 4–5 minutes.
7. Toss the flatbreads with a little oil and the spices, cut into strips, and bake on a sheet until crisp, 8–10 minutes.
8. When the vegetables are soft, add kale in handfuls, letting each batch wilt before adding the next; cook until the kale is tender, 2–3 minutes.
9. Stir minced cilantro into the soup off the heat, then season and ladle into bowls. Top each with yogurt and almonds and serve with the breadsticks on the side.