Winter Vegetable Korma Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1/4 teaspoon ground cardamom 1 1/2 teaspoons turmeric 1/2 teaspoon crushed red pepper flakes 1 1/2 teaspoons ground cumin 1 3/4 teaspoons ground coriander 1/4 teaspoon cinnamon 2 medium yellow onions, very finely chopped 1 tablespoon freshly grated ginger, peeled first 4 medium cloves garlic, peeled and chopped 4 C sweet potatoes, cut into 1/4-inch cubes 12 ounces (4C) cauliflower, cut into tiny trees 3C water (I add bullion for extra flavor) 1/2 C ground almonds 3/4 teaspoon fine sea salt, plus more to taste 12 ounces / 340 g firm tofu, cut into 1/4-inch cubes 6 oz pkg. fresh spinach, shredded 1/2 cup / 4.5 oz / 130 g greek yogurt 1/2 cup / 120 ml fat free half 'n' half 1/4 cup / 65g sliced almonds, toasted a small bunch of fresh cilantro, chopped
Combine the cardamom, turmeric, red pepper flakes, cumin, coriander, and cinnamon in a small bowl and set aside.
Heat some spray oil in a thick-bottomed soup pot over medium-high heat. Stir in the onions. Cook until they soften a bit, just a minute or two. Then add the ginger and then garlic. Stir in the spices and continue cooking for a couple minutes, or until the spices are very fragrant. Stir in the potatoes, cauliflower, and half the almonds. Add 3/4 teaspoon salt.
Now stir in 3 cups of water and ground almonds. Stir gently, cover with a lid leaving a tiny crack and simmer for 15-20 minutes, the potatoes should be just about cooked by then. Taste, and add more salt if needed. Stir in the tofu and shredded spinach during the last 5 minutes so it has time to heat through.
In the meantime, combine the yogurt and cream in a bowl with a couple pinches of salt.
Serve each bowl with 2T of the yogurt cream, and top with the slivered nuts and chopped cilantro.
Number of Servings: 8
Recipe submitted by SparkPeople user TAMRACLOVEC.
Heat some spray oil in a thick-bottomed soup pot over medium-high heat. Stir in the onions. Cook until they soften a bit, just a minute or two. Then add the ginger and then garlic. Stir in the spices and continue cooking for a couple minutes, or until the spices are very fragrant. Stir in the potatoes, cauliflower, and half the almonds. Add 3/4 teaspoon salt.
Now stir in 3 cups of water and ground almonds. Stir gently, cover with a lid leaving a tiny crack and simmer for 15-20 minutes, the potatoes should be just about cooked by then. Taste, and add more salt if needed. Stir in the tofu and shredded spinach during the last 5 minutes so it has time to heat through.
In the meantime, combine the yogurt and cream in a bowl with a couple pinches of salt.
Serve each bowl with 2T of the yogurt cream, and top with the slivered nuts and chopped cilantro.
Number of Servings: 8
Recipe submitted by SparkPeople user TAMRACLOVEC.
Nutritional Info Amount Per Serving
- Calories: 195.9
- Total Fat: 8.4 g
- Cholesterol: 0.0 mg
- Sodium: 50.6 mg
- Total Carbs: 27.2 g
- Dietary Fiber: 5.8 g
- Protein: 12.6 g
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