I may only be half Indian, but I have a whole lot of love for aloo gobi. And just plain gobi.
Gobi is the hindi word for cauliflower, the life preserver of paleo food. It’s so versatile it’s almost unfair to the other foods.
This spicy, aromatic cauliflower soup is one for the books. Like, if I were to write a cookbook (which is the dream), this would be a headlining recipe.
I had three helpings tonight.
Gobi Masala Soup
Paleo and Whole30-approved
- 1-2 T coconut oil
- 1 large onion, chopped
- 2-4 carrots, chopped
- 3 garlic cloves, chopped
- 1 head of cauliflower, chopped up
- 3 cups beef broth (or another broth you like)
- 1 cup water
- 3 tsp dark mustard seeds
- 2 tsp cumin seeds
- 1 tsp ground coriander
- 1 teaspoon ground turmeric
- 1 tsp salt
- 1 T lemon juice
- black pepper to taste
- crushed red pepper to taste
- Optional: chopped cilantro on top
Heat the coconut oil on medium-high and fry the onions, carrots and garlic cloves for about 5+ minutes until they are soft. Throw in the cauliflower, mustard seeds, cumin, coriander and turmeric. When the cauliflower is soft, add the beef broth and water and simmer for 10-15 minutes. Blend in the food processor until smooth (careful of the splashy hot lava liquid!). Simmer for another 10 minutes (or until you’re ready to eat), add the salt, pepper, lemon juice and crushed red pepper. Top with fresh cilantro (I didn’t have any, unfortunately) and EAT.
Thoughts, ideas and other uses:
- When we were eating, my fiance and I came to the conclusion that this would be a great base for a stew as well, so just add veggies and protein and you’re set.
- Use less water/broth and use it as a sauce or dip for crudite or sweet potato fries.