Home Cooking, for the sake of your health!

Taro Root Ayurvedic SoupCauliflower is one of my favorite vegetables.  It is extremely versatile not to mention tasty.  This soup is well balanced according to the practice of Ayurvedic Medicine.  My one year old son is a huge fan of this soup!

  • ¼ cup ghee
  • a pinch of asafoetida
  • 6 cups cauliflower, coarsely chopped
  • 1 tsp salt
  • 1 piece taro root or 1 large sweet potato, peeled and chopped
  • ½ cup raw almonds, soaked overnight, rinsed and blanched
  • 5 cups water
  • 2 curry leaves
  • ½ tsp cumin seeds
  • ½ tsp turmeric
  • ¼ tsp freshly ground white pepper
  • 2 tbsp fresh parsley or dill, for garnish
  1. Melt the ghee in a large soup pot. Add the cumin seeds and saute for a few seconds. Then add the curry leaves, asafoetida, turmeric, cauliflower, taro root, salt and water. Bring to a boil, then reduce to simmer on low heat, until the cauliflower is tender, for about 30 minutes.
  2. Blend the almonds with enough water to make a smooth paste or thick milk.
  3. Puree the cauliflower and taro root thoroughly with the almond milk.
  4. Heat the soup to a serving temperature. Thin with more water if necessary. Season the soup with white pepper and garnish with fresh parsley or dill.
Cooking Tip: To blanche the soaked raw almonds, place the almonds in boiling water for exactly one minute and then drain with cold water. The skin will come right off!

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Most ingredients in cooking are derived from living organisms. Vegetables, fruits, grains and nuts as well as herbs and spices come from plants, while meat, eggs, and dairy products come from animals. Mushrooms and the yeast used in baking are kinds of fungi. Cooks also use water and minerals such as salt. Cooks can also use wine or spirits.
Naturally occurring ingredients contain various amounts of molecules called proteins, carbohydrates and fats. They also contain water and minerals. Cooking involves a manipulation of the chemical properties of these molecules.

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