I am prone to turning leftovers into soups – with much success. This particular soup is awesome. It’s made with leftover Aloo Gobi Curry, a traditional Indian dish with cauliflowers, potatoes and tomato. It’s so savoury! Here’s a plan: Enjoy the curry one day, the soup the next.
About 3 cups (750 mL) leftover Aloo Gobi Curry (1 lb/500 g)
2 cups (500 mL) low-sodium chicken or vegetable stock
1 cup (250 mL) whole milk
Kosher salt to taste
In medium pan, heat Aloo Gobi Curry and stock on medium-high heat. When liquid comes to boil, reduce heat to medium-low. Simmer 15 minutes, or until vegetables are very soft.
Using blender, purée in batches until smooth. Stir in milk. Add salt.
- Adjust the quantity of liquid up or down to suit the amount of leftover curry that you have.
Oh No: Do not boil this soup once you have added the milk. Reheat it gently.
Makes 4-1/2 cups (1.125 L).
CREDIT: SUSAN SAMPSON
TESTED IN IMPERIAL