Curry cauliflower and cabbage soup

1.5 cup, chopped Onions, raw
6.0 tsp Ginger Root
4.0 tbsp Garam Masala
4.0 tbsp Curry powder
1.0 tbsp Cinnamon, ground
1.0 tsp, crumbled Bay Leaf
1.0 tsp Cumin seed
1.0 tbsp Cardamom, ground
5.0 clove Garlic
3.5 cup Del Monte Petite Cut Diced Tomatoes
1.5 cup, chopped Carrots, raw
3.0 stalk, large (11"-12" long) Celery, raw
1.0 serving Red Bell Pepper (one medium pepper)
1.0 pepper Jalapeno Peppers
1.0 head, large (6-7" dia) Cauliflower, raw
0.5 head, large (about 7" dia) Cabbage, fresh
24.0 cup (8 fl oz) Water, tap
2.0 tbsp Salt
2.0 tsp Pepper, black
100.0 grams Cilantro, raw

Put a kettle on to boil so you have hot water to hand as needed to keep ingredients from sticking to pan. Spray stock pot bottom with pam spray. On med/ low heat saute onions and grated fresh ginger till golden. Add all dry spices toast 30 seconds to 1 min. Add enoughwater to make paste. Add celery,carrots,and bell pepper sauteing each for 2 min then adding 2 tbsp more water each between each. Next add garlic saute 1 min and add can of tomatoes. Stirring for a minute till combined? Add cauliflower, jalapeno,and cabbage. Cover with 6 liters of water and bring to boil. Simmer till veggies are soft aprox 45 min. Top with fresh cilanto

Serving Size: Makes 12-2 cup servings

Number of Servings: 12.0

Recipe submitted by SparkPeople user MZZJEMM.