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Aloo gobi soup recipe

49 ratings

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
Healthy
Vegetarian

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

If you haven't got any Maris Pipers, try using King Edward potatoes

Each serving contains

Energy
725kj
174kcal 9%
Fat
9g 13%
Saturates
3g 14%
Sugars
8g 9%
Salt
1.6g 26%

of the reference intake
Carbohydrate 18.8g Protein 5.5g Fibre 3.6g

Method

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.

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.

See more Soup recipes