Tangy Porl Salami Soup

This is what happens to me when I am at the super market:
"wow, they have basil today...damn the fennel looks good...leek! hmm...lets see what I can experiment that with...hey! lets try something layered...oki, now I see so many colors *pointing at the purple cabbage and the yellow chillies*...kiwies look a like a rat from the outside, but the gorgeous inside could be used as the topping for a pure white vanilla frosting!...and on an on..." So in this entire riot of thought episode, I finally narrowed down to 'pork salami cooked in tangy clear soup'. Here it goes:
Ingredients:
60 gms of pork salami
6 large pods of garlic, finely chopped
2 tbl spoons of chopped spring onions
some florets of broccoli
1/4 cup of chopped purple cabbage
4 oyster mushrooms, chopped
1/2 a stick of leek, finely chopped
2 tbl spoons of balsamic vinegar and two strands of purple kale
Process:
Saute the chopped garlic in a hot pan with a generous serving of olive oil. When turned slightly brown, add the spring onions, broccoli, purple cabbage, mushrooms and leeks. Stir the veggies and let it cook till you see that the broccoli is near about cooked (cause that would take the longest). Now add 2.5 cups of water and that the chopped pieces of pork salami (I prefer chopping them with in an elongated fashion). lid them up till you notice them 'boil'. Now add the balsamic vinegar and some pepper according to your taste. Leave it covered for about a 2 mins (stove not on high heat).
Well I added the strands of kale on top and they sank...but they sure add to the riot of colors in there. Enjoy your soup with garlic bread :)