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Aloo Gobi soup is an Indian-American fusion recipe. Traditionally made as a side dish, this version has been transformed into a robust and spicy vegan soup. Cauliflower, potatoes and tomatoes play well together with Indian spices. A chipotle pepper gives this soup an unexpected smokiness quality in addition to giving it a little kick.
WHat is Aloo Gobi?
In Hindi, the national language of India, aloo means potato and gobi means cauliflower. The dish Aloo Gobi is enjoyed around the World – mostly with the Indian diaspora but it is picking up favor with Westerners.
It is normally made as a dry-dish side dish without sauce. Typical Indian ingredients are used and each family has their own unique recipe.
Aloo Gobi Masala
The spices used in this version include – cumin seed, turmeric, coriander, chili powder, garam masala.
The aromatics I used are onion, garlic, ginger, chipotle pepper.
CONFUSED ABOUT THE DIFFERENT CHILI POWDERS? I’ve got the details in my article What is Chili Powder?
How to Make Aloo Gobi Soup
Aloo Gobi soup starts off similar to it’s namesake side dish and traditional Indian curries. The onion is sautéed in oil over medium heat until soft and translucent. Garlic and ginger is added followed by the spices.
The roasted and canned vegetables are added followed by the broth. It is cooked until the vegetables have reached their desired consistency. The soup is then partially mashed and brought back up to a simmer.
If you are making your own broth, you will need to check out this post on How to Make Broth. It also gives you clues as to when homemade broth is a must or if you can get away with store bought broth.
tips for making this soup
- If you are like us and have a passionate omnivore in the family, you can divide this soup and add chicken to one of the portions.
- If you desire a more creamy soup, be sure to substitute some form of cream or milk for some of the broth. Vegans may use soy, almond, rice or coconut milk. Non-vegans can use milk or cream.
- To make this soup thicker, instead of using a bean masher, use a food processor for a portion of the soup. This gets a portion of the potatoes nice and broken down. The starches will thicken the soup naturally. Be careful when putting hot liquids in a food processor or blender. You either need to cool the soup first or vent it really well. Failure to do so may result in an explosion of soup on your walls and ceiling and can cause burns if you are not careful. I personally do both, cool the soup and leave the lid on the blender slightly open.
- This is a moderately spicy soup. If you want a milder soup, either go with the cream option or skip the chili powder. You may also use a small chipotle instead of a larger one.
- Chipotles in Adobo sauce come in a small can. I only use one per recipe. With the extras, I simple wrap them in plastic wrap, freeze them on a tray then throw them in a freezer bag. That way I can just grab what I need when I need it.
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Vegan Aloo Gobi Soup
Yield: 10
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
A classic Indian side dish is transformed into a spicy, vegan cauliflowr and potato soup.
Ingredients
- 1/4 cup olive oil
- salt and pepper
- 1 cauliflower head, core removed, florets separated
- 5 cups russet potatoes, peeled and cut into bite-sized pieces
- 3 Tbs cooking oil
- 1 1/2 cups yellow onion, diced (1 medium)
- 2 cloves garlic
- 1 Tbs ginger
- 1 tsp cumin seed
- 1 tsp turmeric
- 1 tsp coriander powder
- 1/2 tsp chili powder (Aleppo, Kashmiri, paprika, Mexican Pasilla chili)
- 1 tsp garam masala
- 1 chipotle pepper in adobo sauce, cut into small pieces
- 28 oz diced tomatoes
- 6-8 cups vegetable broth
- cilantro for garnish
Instructions
- Preheat oven to 400F.
- Place potatoes and cauliflower on a rimmed baking sheet. Drizzle the olive oil and sprinkle with salt and pepper. Mix the vegetables to coat the veggies evenly. Bake for 30 minutes, turning the sheet around halfway through.
- Meanwhile in a large pot over medium heat, add oil and onions. Stir frequently and cook until onion is soft and translucent. Decrease the heat if you need to in order to prevent the onion from burning.
- When the onion is soft, add garlic and ginger, stir constantly for one minute.
- Add the next five spices, continue stirring and cooking for one minute. Be careful not to burn the spices.
- Add the chipotle, tomatoes, roasted vegetables and broth. Simmer covered over low-medium heat until the potatoes are soft.
- Mash the soup with a bean masher until the soup is a desired consisitency.
- Continue simmering for another 10 minutes.
Notes
- Not all vegetable broths are vegan.
- To make this creamy, substitute some of the broth for nut milk.
- To make a non-vegan version, you can substitute some of the broth for milk or cream. If the diets vary in your house, you can split the soup into two portions and convert one to non-vegan. I do this and I put chicken in my husbands portion.
Nutrition Information:
Yield: 10Serving Size: 1
Amount Per Serving:Calories: 257Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 3324mgCarbohydrates: 45gFiber: 6gSugar: 12gProtein: 8g
Did you make this recipe?
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resources
- Wikipedia – Aloo Gobi
- Google Translate
- The Guardian
