This beautiful creamy alu gobi soup, or curried cauliflower soup is a gorgeous soup, rich, tangy and full flavored…
It is also a soup with a secret. It is reworked from a prior night’s dinner or in other words it is a leftover makeover. It is made over from this slow cooker Alu Gobi recipe.
I do this pretty often, make a double batch of something and convert and reuse the leftovers, works like a charm. I get a head start on dinner and sometimes it is almost like a gift to myself. Actually leftover makeovers are a very Indian thing to do, think sandwiches stuffed with leftover subji and the 100 and one other variations that might exist. Yes, a new section is born, think leftover makeovers, something that I have been doing for a while and now think that I should actually start documenting them.
Last week included two retirement parties at work, one of which I actually had to arrange. I cannot help realizing how time is slowly passing by, while I certainly am not near retirement, there are more and more events on the older and wiser side of the world taking the place of baby showers and the like.
Well, back to the meal on hand, we all know its soup season, and today’s soup incorporates some planning and saved leftovers, to offer you a comforting and gorgeous meal that is perfect for any weeknight and even for that matter your favorite weekend meal with some freshly made flatbread such as a naan for good measure.
So, essentially what is needed here is 11/2 cups of leftover alu gobi, you can pick either this recipe or my all time favorite slow cooker version and the rest is all about having some fun. So, here we have the first leftover makeover recipe for easy dining.
A simple wholesome soup made with an extra batch of leftover alu gobi or curried potatoes with cauliflower.
- 1 tablespoon coconut oil
- 1 teaspoon powdered cumin
- 1 teaspoon freshly group black pepper
- 11/2 cups of coconut milk
- 1/2 cup of water
- 11/2 cups of leftover alu gobi (curried potatoes and cauliflower)
- 1/2 teaspoon salt or more to taste
- 3 tablespoons of fresh lime juice (about 1 lime)
- Heat the coconut oil and add in the cumin and black pepper and saute lightly.
- Add in the coconut milk and the water and the leftover alu gobi and mix well.
- Stir in the salt and simmer the mixture for 10 minutes.
- Cool slightly and puree the soup until smooth, sprinkle liberally with the lime juice.
- Place in bowls serve garnished with chopped cilantro, mint and toasted almonds.