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Aloo Gobi Soup Recipe
Ingredients
- 8 cups (2 L) cauliflower, trimmed and cut into florets
- 1 tbsp (15 mL) Crisco® 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
| PREP TIME 30m |
COOK TIME 45m |
TOTAL TIME 1h15m |
YIELD 4 servings |
|---|
Instructions
- Preheat oven to 400ºF (200ºC).
- Line baking sheet with parchment paper.
- Place cauliflower on prepared baking sheet.
- Bake for 30 to 35 minutes until cauliflower starts to brown and soften.
- Reserve.
- 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.
- 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.
A recipe from Crisco Canada
2020-09-02
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