Rating: 3 stars
5 Ratings
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  • 3 star values: 3
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  • 5 Ratings

This spicy slow cooker soup is a great way to use leftovers. Aloo (potatoes) and gobi (cauliflower) are flavored with jalapeños, ginger and turmeric. Serve pureed or straight from the slow cooker.

Source: Better Homes and Gardens

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Credit: Andy Lyons

Recipe Summary test

prep:
25 mins
slow-cook:
6 hrs
total:
6 hrs 25 mins
Servings:
6
Yield:
8 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 3 1/2- or 4-quart slow cooker combine mashed potatoes, cauliflower, onion, jalapeño pepper, ginger, garlic, salt, cumin, turmeric, and paprika. Stir in broth.

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  • Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours. Cool slightly.**

  • Transfer cauliflower mixture, half at a time, to a blender or food processor. Cover and blend or process until smooth. If necessary, return pureed mixture to cooker; cover and cook on high-heat setting until heated through.

  • If desired, garnish each serving with yogurt, cilantro, and/or sliced jalapeno.

*Tip:

Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

**Tip:

If desired, omit Step 3 and serve immediately from slow cooker.

Nutrition Facts

131 calories; fat 1g; cholesterol 3mg; saturated fat 1g; carbohydrates 24g; insoluble fiber 3g; sugars 4g; protein 7g; vitamin a 176.7IU; vitamin c 35.7mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 2.6mg; vitamin b6 0.4mg; folate 45.7mcg; vitamin b12 0.2mcg; sodium 902mg; potassium 641mg; calcium 71mg; iron 1.2mg.
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