Cauliflower Korma Soup
Makes around 6 servings | Prep Time 15 minutes | Cook Time 30 minutes
This is my riff on korma, a traditional Turkish and Persian side dish. Korma means “to braise,” and cauliflower is the ideal braising vegetable. It stands up to the simmering liquid, soaking in all the aromatics without breaking apart. Normally kormas are thick and creamy, but here I’ve forgone the cream without losing any of the irresistible signature spiciness. Kormas demand coriander and cumin, and here I’ve doubled up on the cumin, using both the seeds and the ground version. Kormas can be mild or fiery. This is a one-alarmer.
Instructions
Heat the olive oil in a soup pot over medium heat, then add the onion and a pinch of salt and cook until translucent and slightly golden, about 6 minutes. Stir in the ginger, garlic, and cumin seeds and cook for another 30 seconds. Add the cauliflower, sweet potato, coriander, turmeric, ground cumin, black pepper, red pepper flakes, and 1⁄2 teaspoon salt, stirring until coated. Add the reserved tomato juice and 1⁄2 cup of the broth to deglaze the pot, stirring to loosen any bits stuck to the bottom, and cook until the liquid is reduced by half.
Add the remaining 51⁄2 cups of broth and bring to a boil. Decrease the heat to medium-low and simmer until the vegetables are tender, about 20 minutes. Stir in the lemon juice and 1⁄2 teaspoon salt. Serve garnished with the cilantro, or store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Reprinted with permission from Clean Soups by Rebecca Katz
Ingredients
2 tablespoons extra-virgin olive oil
1 yellow onion, diced small
Sea salt
1 tablespoon minced fresh ginger
2 cloves garlic, minced
1 teaspoon cumin seeds
1 (2-pound) head cauliflower, chopped into bite-size florets
1 sweet potato, peeled and diced 1 teaspoon ground coriander
1⁄2 heaping teaspoon ground turmeric
1⁄2 teaspoon ground cumin
1⁄4 teaspoon freshly ground black pepper
1⁄8 teaspoon red pepper flakes
1 (14.5-ounce) can diced tomatoes, drained and juice reserved
6 cups Magic Mineral Broth (page 35)
1⁄2 teaspoon freshly squeezed lemon juice
2 tablespoons chopped fresh cilantro, for garnish