Aloo Gobi Soup

Name: Aloo Gobi Soup
Prep time: 30 min
Cook time: 45 min
Yield: 6
Ingredients: 8 cups (2 L) cauliflower, trimmed and cut into florets; 1 tbsp (15 mL) Canola Oil; 1 onion, chopped; 2 cloves garlic, finely chopped; 1 tsp (15 mL) fresh ginger, finely chopped; 1 tsp (5 mL) cumin; 6 cups (1.5 L) vegetable, chicken stock or water; 1 cup (250 mL) Carnation® Regular, 2% or Fat Free Evaporated Milk Fat Free Evaporated Skim Milk; salt and pepper to taste

Prep Time 30 mins

Cook Time 45 mins

Serves 6

Difficulty N/A

Ingredients

8 cups (2 L) cauliflower, trimmed and cut into florets
1 tbsp (15 mL) Canola Oil
1 onion, chopped
2 cloves garlic, finely chopped
1 tsp (15 mL) fresh ginger, finely chopped
1 tsp (5 mL) cumin
6 cups (1.5 L) vegetable, chicken stock or water
1 cup (250 mL) Carnation^® Regular, 2% or Fat Free Evaporated Milk
salt and pepper to taste

Fat Free Evaporated Skim Milk

Directions

Step 1:

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

Step 2:

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

Step 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.

Step 4:

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