This Aloo Gobi Soup turns the classic potato and cauliflower dish into one-pot, vegetable soup that’s rich, warming and perfectly creamy without any dairy needed.
I don’t know about you, but soup season is definitely here and I’m opening it up with this Aloo Gobi inspired soup.
It’s made with diced potatoes and cauliflower florets simmered with sautéd aromatics and warming Indian spices until everything is soft enough to blend into a thick and silky soup.
⭐Aloo Gobi Soup⭐
A few things to love about this recipe:
- One pot: This soup is made entirely in one pot from start to finish which keeps the clean up to a minimum.
- Simple & Healthy: It’s made with a few fresh ingredients (cauliflower, potatoes, onion, ginger and chilli) and a few warming spices. It’s basic, but incredibly nourishing!
- Mostly requires hands-off cooking: After you sauté the onion and aromatics at the start, most of the actual cook time is simmering the the pot until the vegetables are soft and fork tender. While the soup simmers, you can clean up or make something else.
Bite-Sized Recipe Steps
Sauté Onion: Cook onion in a large pot until soft, about 5-7 minutes until soft.
Add spices & aromatics: Add more oil & sauté 1-2 minutes. Add more oil if needed.
Add cauliflower & potato: Mix diced potatoes and florets into the spiced mixture.
Add liquids: Cover with with vegetable broth or stock and lemon juice.
Simmer: Boil, then simmer for about 20-25 minutes or until the veggies are fork tender.
Blend: Use an immersion blender to puree the pot into a smooth and creamy soup.
Can I Use a Regular Blender instead of a Stick blender?
→ Yes! A couple of tips to keep in mind when using a regular blender:
- Let the soup cool down a bit before blending.
- Wait until the soup cools down a bit first. You don’t want piping hot liquids splashing around while you transfer things from pot to blender. You can always warm it back up again on the stove top if needed.
- Blend in batches.
- To avoid overflow, don’t fill the blender more than 2/3 of the way full.
- When it’s time to remove the blender lid, lift away from your face.
- This is especially important if you don’t fully cool the soup before blending. Speaking from experience, hot soup-steam to the face is something you want to avoid (as good as it might smell!).
Soup Toppings
I like this soup with a garnish of fresh herbs to brighten up the warm and Earthy flavors. Sliced green onions and chopped cilantro are easy picks. If you want to boost the spice level, top you soup with fresh, sliced chili peppers.
Smooth & creamy soups like this really shine with a little texture to top it off! Add a handful of gluten free croutons for crunch, a sprinkle of roasted pepitas for a nutty bite, or finish with crispy fried shallots for rich, savory flavor.
Enjoy!
Let me know if you try this aloo gobi soup recipe! Leave a comment and review with your thoughts. I always appreciate the feedback and serving suggestions that you come up with!
Aloo Gobi Soup Recipe
This Aloo Gobi Soup turns the classic potato and cauliflower dish into a rich and creamy, one-pot soup.
Ingredients
- 4 tbsp neutral flavored cooking oil, divided
- 1 medium yellow onion, diced
- 1 tbsp fresh ginger, finely chopped
- 1 green chilli pepper, de-seeded and finely chopped
- 1 tsp ground coriander
- ¾ tsp ground turmeric
- ¾ tsp ground cumin
- ½ tsp ground black pepper
- 1 ½ lb white potato, peeled and diced (680g)
- 1 lb cauliflower florets, chopped, about 1 small head or ½ medium head (450g)
- 1 tbsp lemon juice or lime juice (15ml)
- 5 cups vegetable broth (1.2L or 40 oz)
- ½ tsp garam masala or more to taste
Optional Topping
- fresh cilantro, chopped
- spring onions, sliced
- nigella seed
- lemon or lime wedges
Instructions
- Heat 2 tablespoons oil in a large, heavy-bottomed pot over medium heat until shimmering.
- Add the onion and cook, stirring occasionally until the onions are soft and starting to turn translucent, about 5-7 minutes.
- Add another 2 tbsp to the pot along with the ginger, chilli pepper, coriander, turmeric and cumin. Cook and stir for 1 minute.
- Add the potatoes and cauliflower to the pot. Stir into the sautéd onion mixture until well combined,
- Stir in the lemon juice and broth. Bring to a boil then reduce the heat down to maintain simmer. Simmer, uncovered, for about 25 minutes. The vegetables should be very soft.
- Remove the pot from the heat. Use an immersion blender to puree the soup until it becomes creamy. Alternatively, you can transfer the soup to a regular blender or food processor if you don't own an immersion blender.
- Add the garam masala. Taste and season with more spice, salt or citrus juice as you see fit. Top fresh herbs and/or garnishes if desired and serve.
- Store leftover soup in an airtight container in the fridge for up to 1 week.
Notes
- Oil Substitute: You can use butter or ghee if you don't need this soup to be dairy free.
- Vegetable Both Substitute: You can use chicken stock/broth instead of veggie broth. You can also use water in place of stock or broth, but you will need to season with added salt. Start with 1 tsp, but you will likely need to add more to adjust to your personal taste.
- Chilli Type: Chilli type is up to you. Jwala chillis, popular in Indian curries, are moderately spicy. Serrano pepper is a bit less spicy, but might be easier to find in store. Jalapeño spice can vary quite a bit, but tend to be less spicy. For mild spice, use an Aneheim chilli.
- Potato Type: Choose all purpose potatoes or starchy potatoes like russet potatoes, yukon gold potatoes, baking potatoes
- A Note on Blending: If you blend this in a blender or food processor - blend the soup in batches only filling the blender halfway full at most. You must be careful not to overfill the blender or the heat and pressure force the lid off. Also make sure to open the lid away from your face so the steam doesn't hit you.
Nutrition Information:
Yield:
10Serving Size:
1 cupAmount Per Serving: Calories: 145Total Fat: 6gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 349mgCarbohydrates: 21gFiber: 3gSugar: 4gProtein: 3g
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