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Aloo Gobi Soup

Aloo Gobi Soup

  • Makes: 6 to 8 servings  
  • Freezes: excellent 
  • Preparation Time: 30 minutes 
  • Baking Time: 45 minutes 

Ingredients

8 cups2 L cauliflower, trimmed and cut into florets

1 tbsp15 mL Canola Oil 

1 onion, chopped

2 cloves garlic, finely chopped

1 tsp15 mL fresh ginger, finely chopped

1 tsp5 mL cumin

6 cups1.5 L vegetable, chicken stock or water

1 cup250 mL Carnation Regular, 2% or Fat Free Evaporated Milk

salt and pepper to taste

Directions

  1 Preheat oven to 400ºF (200ºC). Line baking sheet with parchment paper.

  2 Place cauliflower on prepared baking sheet. Bake for 30 to 35 minutes until cauliflower starts to brown and soften. Reserve.

  3 Heat oil in large saucepan or stock pot. Cook onion, garlic and ginger for 3 to 5 minutes until soft. Add cumin, cook for 30 seconds. Add stock and cauliflower. Bring to a boil, lower heat, cover and simmer for 15 minutes.

  4 Pureé soup in blender, food processor or with an immersion blender. Return to pot. Add 1 cup (250mL) Carnation Evaporated Milk. Heat, taste and season with salt and pepper.

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