Aloo gobi soup
2
Points®
Total time: 1 hr 15 min • Prep: 30 min • Cook: 45 min • Serves: 8 • Difficulty: Easy
This recipe is brought to you by our friends at Robin Hood® Baking Family
Ingredients
Uncooked cauliflower
8 cup(s), trimmed and cut into florets
Crisco Canola Oil
1 tbsp(s)
Onion
1 medium, chopped
Garlic
2 clove(s), large, finely chopped
Ginger root
1 tsp(s), fresh, finely chopped
Ground cumin
1 tsp(s)
Store-bought chicken stock
6 cup(s), can also use vegetable stock or water
Carnation Evaporated milk
1 cup(s), can also use 2% or fat free
Table salt
⅛ tsp(s), or to taste
Black pepper
⅛ tsp(s), or to taste
Instructions
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.
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.