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Photo of Aloo gobi soup by WW

Aloo gobi soup

2
Points® value
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.

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