Aloo gobi soup recipe
Inspired by the classic Indian combination of potato and cauliflower (aloo gobi), this healthy, hearty soup topped with crispy fried potatoes makes a budget-friendly dish you'll love. Cumin, chilli, ginger and turmeric all go into this spiced soup for deliciously fragrant results.
See method- Serves 4
- 20 mins to prepare and 25 mins to cook
- 174 calories / serving
- Freezable
- Vegetarian
- Healthy
Ingredients
- 2 Maris Piper potatoes (about 200g), peeled and cut into cubes
- 2 tbsp olive oil
- 1 small onion, finely chopped
- ½ head of cauliflower (about 200g), roughly chopped into small florets
- 3 garlic cloves, sliced
- ½ red chilli, deseeded and finely chopped
- 5cm piece ginger, peeled and grated
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 tbsp tomato purée
- 400g tin chopped tomatoes
- 1 vegetable stock cube, made up with 500ml hot water
- 100g Greek-style yogurt
- 1 tsp nigella seeds
- handful fresh coriander, finely chopped
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Shop ingredientsEach serving contains
- Energy
- 725kJ 174.0kcal
- Fat
- 9g
- Saturates
- 3g
- Salt
- 1.5g
- Sugars
- 8g
of the Reference intake
Carbohydrate 18.8gProtein 5.5gFibre 3.6g
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- Bring a saucepan of water to the boil; add the potatoes. Simmer for 8 mins until just soft. Drain; set aside.
- Meanwhile, heat half the oil in a large, heavy-based pan over a medium heat. Add the onion and cook for 3-4 mins until it begins to soften. Stir in the cauliflower, garlic, chilli and ginger, cook for 1 min, then add the ground cumin and turmeric. Fry for 2 mins, then cover and reduce the heat to low. Cook for 5-6 mins until soft.
- Remove the lid and stir in the tomato purée and chopped tomatoes. Bubble over a medium heat for 6-8 mins until thickened. Stir in the stock and half the cooked potatoes. Remove from the heat and blitz with a stick blender until smooth. Stir through the yogurt and return the pan to a low heat. Season.
- Meanwhile, heat the remaining oil in a small frying pan over a high heat.Add the reserved potatoes and fry for 4-6 mins, turning frequently, until golden and crispy. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper. Serve the soup in bowls, scattered with the potatoes and topped with the nigella seeds and coriander.
- Tip: Use fresh stock or vegetable stock pots instead of cubes to make this soup gluten-free.
- See more Soup recipes
Freezing and defrosting guidelines (freeze without topping)
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
