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1 whole limon omani (4 grams)
2 whole dried bay leaves
1 teaspoon dried sage (1 gram)
1 1⁄2 teaspoons dried thyme (1 gram)
3⁄4 teaspoon Muntok white peppercorns (2 grams)
Extra-virgin olive oil
2 small leeks, tough green tops removed and discarded, cut into 1-inch-thick rounds
2 large celery stalks, halved lengthwise and cut crosswise into 1⁄2-inch-thick slices
2 medium yellow onions, cut into 1-inch chunks
2 large carrots, scrubbed and cut at an angle into 1-inch chunks
1⁄2 small savoy cabbage, cored and cut into 2-inch pieces
1⁄4 large celery root, peeled and cut into 3⁄4-inch chunks
1 tablespoon tomato paste
1 tablespoon soy sauce
1⁄2 small cauliflower, cored and cut into 2-inch florets
Crack and crush the limon omani into smaller pieces by pressing it against a cutting board with your palm, then transfer to a spice grinder along with the bay leaves, sage, thyme, and white peppercorns. Finely grind them together.
Heat a large Dutch oven or other heavy pot over medium-low heat. Add enough oil (about 3 tablespoons) to coat the bottom generously and add the leeks, celery, onions, carrots, cabbage, and celery root. Stir well and add the spice blend. Stir until all the vegetables are evenly coated with the spices, cover, and cook, stirring occasionally, until the onions are translucent around the edges, about 5 minutes.
Reduce the heat to low and add the tomato paste and soy sauce. Stir continuously for 2 minutes and then add 5 cups cold water. Cover the pot and raise the heat to high. When the liquid comes to a boil, reduce the heat to maintain a steady simmer.
Simmer, covered, until the vegetables are almost tender, about 8 minutes. Add the cauliflower and season to taste with salt. Stir, cover, and simmer until all the vegetables are tender, about 15 minutes. Remove from the heat, season to taste with salt, and serve hot.
Creamy vegetable soup: