Malaysian Ginger Chicken Soup

By 6 cups chicken bone broth
2 tbsp vegetable oil 
1 lb chicken, cooked and shredded
5 carrots, peeled and slicws
3 cups cauliflower, chopped
1 medium onion, diced
4 ginger cloves, minced
3 celery stalks, chopped
1.5 cups kale, chopped
1 tbsp RawSpiceBar's Malaysian Curry Powder
Sea salt to taste
1 bunch scallions, chopped

1. In a large pot, add oil on on medium heat. Add onion and sauté for 4-5 minutes or until translucent. Add salt, turmeric, ginger, carrots, celery, cauliflower and sauté, 4-5 minutes. Add chicken and scallions and saute, 1-2 minutes.
2. Add broth and simmer on medium heat for 20-25 minutes. Stir in the kale and simmer for another 5 minutes.
3. Serve with parsley and enjoy!