A steaming bowl of soup is such a satisfying winter meal!  I wanted my Punjabi friends to have a light, yet hearty and flavorful lunch so I made this variation on Aloo Gobi Dum Pukht served with sweet potato biscuits and salad. Certainly not the “same old/same old”, but familiar enough.   An immersion blender saves time when pureeing soup. I like Deep brand dry garlic chutney for its mild spiciness--great on soup or plain yogurt.

   Roasted Winter Vegetable Soup

Siali Shorba VG or M

Yield: 8 servings


1 medium head cauliflower, trimmed

4 carrots, peeled and cut into 2” pieces

2-3 white potatoes, peeled and sliced into 2” pieces

2 large yellow onions, peeled and sliced

6 whole garlic cloves, smashed

1/3 cup olive oil with/out a few spoons of melted ghee

2 teaspoons ground coriander seed

1½ teaspoons garam masala

1½ teaspoons turmeric

2 teaspoons salt

¼ teaspoon black pepper

1½ quarts (6 cups) vegetable or chicken broth

Dry garlic chutney, sliced cilantro/and or sliced toasted almonds for sprinkling


     Heat the oven to 425°. Break the cauliflower into florets, cutting the larger ones. Put into a large bowl with the other vegetables. In a small bowl, mix the olive oil and the spices, salt and pepper. Drizzle the oil over the vegetables as you toss them to coat. Spread them on a large, rimmed baking sheet and roast until browned on edges, but not soft—about 20 minutes.  

     Remove to a large pot and add the broth or stock. Bring to a boil then simmer until vegetables are cooked. Puree with an immersion blender in the pot or puree in a blender— making sure it is not over filled each time. Serve hot, sprinkled with your choice.