Guest Post | Recipes | Soups

Curried Potato Cauliflower Soup

Written by Danielle Oteri and Lara O’Brien

A dish inspired by the Indian meal Aloo Gobi, curried potato cauliflower soup is warming and full of cold-fighting ingredients.

Even if you don’t think you have a good food story to tell, we bet your cultural background does.

That’s why we’re challenging some of our favorite home cooks to create a dish that incorporates all aspects of their cultural background.

Today, Lara, our ever-creative Canadian correspondent, with this dish perfect for the day after the first fall frost.

I find this soup is a nice cultural representation of both sides of my family.

The potatoes are quintessentially Irish—a nod to my clan—while the curry is a nice ode to my Dad, who’s from Chennai (formerly known as Madras).

I had a head of cauliflower that wasn’t going to make it another day, so I turned it into a curried potato cauliflower soup.

This is inspired by one of my favourite Indian dishes, Aloo Gobi.

It’s vegetable-based and is full of cold-fighting ingredients, like ginger, cumin, garlic, and turmeric in madras curry paste.

And of course, there’s always something to be said for the recuperative effects of chicken broth!

Make this the next time you need a restorative, warming pick-me-up.

Curried Potato Cauliflower Soup

Yield: 8 servings
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

A dish inspired by the Indian meal Aloo Gobi, curried potato cauliflower soup is warming and full of cold-fighting ingredients.

Ingredients

  • 3 tablespoons olive oil
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 2 medium potatoes, diced
  • 1 medium head of cauliflower, cut into florets
  • 3 garlic cloves, minced
  • 1 tablespoon minced fresh ginger
  • 1 teaspoon cumin
  • 1 teaspoon madras curry paste
  • 8 cups vegetable or chicken stock
  • 2 bay leaves

Instructions

  1. Heat the olive oil in a large stockpot or Dutch oven over medium heat.
  2. Add the onions, carrots and potatoes and cook for 5 minutes until the veggies just start to soften.
  3. Add the cauliflower, garlic, ginger, and spices and continue to cook for a few more minutes.
  4. Add the stock and bay leaves, bring to a simmer, and cook over medium-low heat for about 20 minutes.
  5. Remove the soup from the heat, puree with a hand blender or food processor, and add salt and pepper to taste.
  6. If you want to make it a bit more special, add a dollop of yogurt and some fresh coriander.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 171Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 1mgSodium: 124mgCarbohydrates: 26gFiber: 7gSugar: 7gProtein: 6g

The nutritional information above is computer-generated and only an estimate.

Did you make this recipe?

Share a photo!


FTC Disclosure: As an Amazon Associate, I earn from qualifying purchases. Good. Food. Stories. receives a minuscule commission on all purchases made through Amazon links in our posts.

Similar Posts

2 Comments

  1. i love this! some girlfriends and i are having a “foods of our lands” dinner party next month. i’m a euromutt so i get to make whatever i want, basically…but a mash-up hadn’t occurred to me…

Comments are closed.