I am prone to turning leftovers into soups – with much success. This particular soup is awesome. It’s made with leftover Aloo Gobi, a traditional Indian cauliflower and potato curry. Here’s a plan: Enjoy the curry one day, the soup the next.
About 3 cups (750 mL) leftover Aloo Gobi (1 lb/500 g)
2 cups (500 mL) chicken or vegetable stock
1 cup (250 mL) whole milk
Kosher salt to taste
In medium pan, bring Aloo Gobi and stock to simmer on medium-high heat. Reduce heat to medium-low and simmer about 15 minutes, until vegetables are very tender.
Using blender, purée in batches until very smooth. Stir in milk before serving. Add salt if needed.
- Adjust the quantity of liquid up or down to suit the amount of leftover Aloo Gobi you have.
- Do not boil this soup once you have added the milk. Reheat it gently.
Makes about 4-1/2 cups (1 L).
Credit: Susan Sampson
Tested in Imperial