With 11 months of new recipes behind me I am making headway in trying out the recipes torn from magazines in previous years. Today I tried Aloo Gobi soup torn from a Tesco magazine and I am not disappointed. Easy to make with store cupboard ingredients and very tasty.
The recipe states it serves four but with the large portions I served today as a complete meal it would only serve three. A normal sized portion at lunch would serve four perfectly. I also found that some of the timings were not quite sufficient for complete cooking so I've made notes and suggest you listen to your instinct and test consistency before moving onto next step.
Ingredients:
- 2 maris piper potatoes (about 200g) cut into cubes
- 2 Tbsp olive oil
- 1 onion, finely chopped
- 1/2 head of cauliflower (about 200g), roughly chopped into small florets
- 3 garlic cloves, sliced
- 1/2 red chilli, deseeded and finely chopped
- 5cm piece ginger, peeled and grated
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 Tbsp tomato puree
- 400g chopped tomatoes (I didn't have any so used passata)
- 1 vegetable stock cube, made up with 500ml water
- 100g Greek style yoghurt ( I used feta cheese)
- 1 tsp nigella seeds (I didn't have any so used cardamom seeds)
- handful fresh coriander, finely chopped
Method:
- Bring a saucepan of water to the boil, add the potatoes and simmer for 8 minutes until just soft. Drain and set aside.
- Meanwhile heat half the oil in a large, heavy based pan over a medium heat. Add the onion and cook for 3-4 minutes until it begins to soften. Stir in the cauliflower, garlic, chilli and ginger. Cook for 1 minute and then add the ground cumin and turmeric. Fry for 2 minutes, then cover and reduce the heat to low. Cook for 5-6 minutes (or longer) until soft.
- Remove the lid and stir in the tomato puree and chopped tomatoes. Bubble over a medium heat for 6-8 minutes (I found it took longer) until thickened. Stir in the stock and half the cooked potatoes. Remove from the heat and blitz with a stick blender until smooth (or you could use a food processor). Stir through the yoghurt and return to the pan on a low heat. Season.
- Meanwhile, heat the remaining oil in a small frying pain over a high heat. Add the reserved potatoes and fry for 4-6 minutes turning frequently, until golden and crispy. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper.
- Serve the soup on bowls, scattered with the potatoes and topped with the nigella seeds and coriander.
