Vegetable Korma Soup

Vegetable Korma Soup is a rich and aromatic Indian-inspired dish that combines a medley of vegetables with warm spices and creamy coconut milk, creating a comforting bowl of goodness. This dairy-free soup is perfect for a cozy evening, bringing together vibrant flavors and wholesome nutrition.

Ingredients

• Coconut oil - 1 tablespoon
• Cumin seeds - 1 teaspoon
• Mustard seeds - 1 teaspoon
• Onion - 1 medium, finely chopped
• Garlic - 2 cloves, minced
• Ginger - 1 tablespoon, grated
• Carrot - 1 medium, diced
• Potato - 1 medium, diced
• Green beans - 100 grams, chopped
• Cauliflower - 100 grams, chopped into florets
• Peas - 100 grams (fresh or frozen)
• Coconut milk - 400 ml
• Vegetable broth - 500 ml
• Curry powder - 1 tablespoon
• Turmeric powder - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh cilantro - for garnish

Steps

1. Heat the coconut oil in a large pot over medium heat.
2. Add cumin and mustard seeds, and let them crackle for about 30 seconds.
3. Stir in the chopped onion and sauté until translucent, about 5 minutes.
4. Add minced garlic and grated ginger, sautéing for another minute until fragrant.
5. Add the diced carrot, potato, green beans, cauliflower, and peas to the pot, stirring to combine.
6. Sprinkle in the curry powder, turmeric, salt, and black pepper, mixing well to coat the vegetables.
7. Pour in the coconut milk and vegetable broth, bringing the mixture to a gentle simmer.
8. Cover and cook for 15-20 minutes, or until the vegetables are tender.
9. Taste and adjust seasoning if necessary, then serve hot, garnished with fresh cilantro.

Nutrition

• Calories: 320
• Protein: 6 g
• Carbs: 32 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 20 g
• Saturated Fat: 16 g
• Unsaturated Fat: 4 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from a variety of vegetables.
• Contains healthy fats from coconut milk, which can support heart health.

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