Kale and chickpea chowder

Ingredients

• 80 g leek
• 100 g white cabbage
• 200 g cauliflower
• 100 g courgette
• 2 handfuls of kale
• 120 g tinned chickpeas
• 2 tbsp rapeseed oil
• 2 garlic cloves, chopped
• 2 sprigs of fresh thyme
• 1/2 tsp turmeric
• 1/3 tsp curry powder
• 2 pinches of chilli powder
• 1 pinch of nutmeg
• 2 bay leaves
• 700 ml vegetable stock
• 3 tbsp Kikkoman Naturally Brewed Tamari Gluten free Soy Sauce
• 150 ml soy milk
• 30 g cornflour
• 2 pinches of black pepper
• 80 g frozen green peas
• 2 tbsp chopped parsley