Cauliflower 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!
Ingredients
- 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
Instructions
- 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.
- Blend the almonds with enough water to make a smooth paste or thick milk.
- Puree the cauliflower and taro root thoroughly with the almond milk.
- 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.
Notes
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!
