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–+ servings
Amanda Patel

Aloo Gobi–Inspired Potato Soup

This cozy, weeknight-friendly soup blends the comforting texture of potatoes with cauliflower florets in a gently spiced, coconut milk–based broth. Inspired by Aloo Gobi, it's bright, balanced, and vegan/gluten-free.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Indian-Inspired, Vegan Comfort
Calories: 270
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 tbsp neutral oil
  • 1 large onion, diced small
  • 3 cloves garlic, minced
  • 1 tbsp grated fresh ginger
  • 1 tbsp mild curry powder
  • 0.5 tsp ground cumin
  • 0.5 tsp ground coriander
  • 0.25 tsp turmeric
  • 1 pinch chili flakes (optional)
  • 1 lb potatoes, cut into ½-inch cubes
  • 4 cups small cauliflower florets
  • 4 cups low-sodium vegetable stock
  • 14 oz can coconut milk, well shaken
  • 1 tsp fine sea salt, plus more to taste
  • black pepper, to taste
  • 1–2 tsp lemon juice
  • chopped cilantro or parsley, to serve

Equipment

  • medium Dutch oven or soup pot 4- to 5-quart recommended
  • silicone spatula Helps prevent sticking
  • immersion blender Optional for thicker texture
  • ladle
  • cutting board & knife For prepping vegetables

Method
 

  1. Heat oil over medium in a soup pot. Add onion and a pinch of salt. Sauté until translucent, about 3–4 minutes. Stir in garlic and ginger, cooking until fragrant, 30–45 seconds.
  2. Add curry powder, cumin, coriander, and turmeric. Stir for 30 seconds until spices are aromatic.
  3. Add cubed potatoes and cauliflower florets. Stir to coat with spices.
  4. Pour in vegetable stock. Bring to a boil, then reduce to a simmer. Cook 12–15 minutes, until potatoes are nearly tender.
  5. Add coconut milk and continue simmering 5–7 minutes, until cauliflower is tender and broth is silky.
  6. Season with lemon juice, salt, and pepper to taste. Pulse with immersion blender if desired for creaminess.
  7. Let soup rest for 2 minutes. Serve hot with chopped herbs.

Nutrition

Calories: 270kcalCarbohydrates: 30gProtein: 5gFat: 15gSaturated Fat: 11gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 1.8gSodium: 630mgPotassium: 930mgFiber: 5gSugar: 5gVitamin A: 45IUVitamin C: 52mgCalcium: 52mgIron: 2.4mg

Notes

Make ahead: Chop vegetables and measure spices up to 2 days in advance. Store in fridge 3–4 days or freeze up to 3 months. Reheat gently with a splash of stock and a squeeze of lemon. Pulse-blend for creaminess or stir in yogurt off heat. Top with cilantro, lemon zest, chili oil, or cashews.

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