Vegetarian

Winter Vegetable Korma Soup is for Soup.

Winter Vegetable Korma Soup takes 20 minutes to prepare.

Winter Vegetable Korma Soup takes 20 minutes to cook.

Winter Vegetable Korma Soup makes 8 servings.

The ingredients for Winter Vegetable Korma Soup are:

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

Here is how you make Winter Vegetable Korma Soup:

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: 8Recipe submitted by SparkPeople user TAMRACLOVEC.

The nutritional information for Winter Vegetable Korma Soup is:

• Servings Per Recipe: 8
• 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

Winter Vegetable Korma Soup is Indian cuisine.

The dietary needs meet for Winter Vegetable Korma Soup is Vegetarian