Saturday, February 20, 2021

Potato, Cauliflower, and Peas Soup

This soup is broth-based and tastes great beating the winter blues. This is based similar to our aloo or aloo gobi curry. I have tried potato recipes from the north-eastern states of India. They are broth-based and yummy. The inspiration for this soup came from those potato curries. We started loving this and is often made in our home. Winter demands soups and soup-based meals.  Necessity makes us tweak our usuals and have a wonderful meal and a great time with family. Also, this soup is vegan and is great on the menu for vegan guests.

This gets ready quickly and hence can make a great weeknight dinner. A piping hot bowl of this soup with garlic toasts is all you need. We even loved this with fried bread. I tried Tibetan style and this soup was perfect with that too! This can be great with rice too.

This month is National Potato Month and in our #SoupSaturdaySwappers, we are sharing soups based on potatoes. Potatoes are great comfort food, it can be the dish or a base providing delicious and lip-smacking food. I am linking this recipe for this event. Wendy is hosting this month's event.


Oil - 1 tbsp

Cumin - 1 tsp

Garlic - 1.5 tsp, finely chopped

Ginger - 1.5 tsp, finely chopped

Onions - 2 cups, sliced and halved

Potatoes - 3-4 cups, medium diced

Cauliflower - -2.5 cups

Peas - 1 cup

Salt - 1 and 3/4 tsp

Thai chili peppers - 4-5, slit

Water or stock - 7 cups

Lime juice - 1 tsp

Cilantro - 1/4 cup, chopped


Heat oil in a pot. Add the cumin, ginger, garlic, and slit green chili. Saute for a minute. Add the sliced onions and cook till translucent.

Add the chopped potatoes, saute for a minute and add the water. Bring to a boil and simmer for 8-10 minutes till the potatoes are tender.

Add the cauliflower florets, salt, and turmeric. Add peas. Simmer for 4-5 minutes till the cauliflower is crisp-tender. Adjust salt and spice if needed.

Ladle into bowls, garnish with cilantro. 

Serve with a lime wedge. And garlic bread!

Here is the list with links for the February 2021 #SoupSaturdaySwappers.Thanks, Wendy and #SoupSaturday Swappers.


  1. What a great combination of ingredients. I don't know why I rarely put potatoes and peas together. I can't wait to try this.

  2. A pretty great bowl of soup to enjoy on a cold winter's day...and we've sure been having some of those lately here in Virginia!

  3. I love the combination of peas and potatoes in the broth. Perfect for colder days.

  4. Great soup...peas, potatoes and cauliflower....what more could you want?

  5. We have aloo gobi from time to time. Not sure why I have not thought to make a soup out of it. I think you're right- this would be great with garlic breads or an indulgent bhatura.

  6. You packed this full of so many good things!!

  7. I love that this is vegan. I've not had aloo gobi, but will have to try making some. Peas are about the only vegetable I'm not crazy about, but I love it in soups and stews.