Introduction :

Recipe Category:

Published :  2011 - 01- 05

Nutritive Information :      

• Calories: 302 Kcal

• Fat: 24 % fat calories: 66 g

• Cholesterol: 19 mgs

• Carbohydrate: 18 g

• Protein: 9 g

Instructions :

• Melt ghee in large soup pot. Add hing, cauliflower and salt. Stir, cover and cook over very low heat until cauliflower is tender, 30�40 minutes. Stir occassionally. While cauliflower is cooking, boil potato until tender.

• Drain and peel when cool enough to handle.

• Blend almonds thoroughly into 5 cups of stock. For a completely smooth soup, strain through a sieve lined with a clean muslin cloth. Squeeze all liquid from almond meal.

• Pur�e cauliflower and potato mixture thoroughly with almond milk in blender or food processor. The smoother the mixture, the easier the next step will be.

• Place large sieve over soup pot. Scrape underside of sieve periodically. Do not skip this step! It is essential for a creamy texture. Discard remaining amount of fibrous material that pulls away from the sieve.

• Heat soup to serving temperature. Thin with more stock if necessary. Season to taste with salt and white pepper.

Serves :  7

Ingredients :

• Cup ghee 1/4

• Salt  1/2 teaspoon

• Blanched almonds 1 1/2 cups , toasted 

• Sweet potato medium 1 or white potato 

• Vegetable stock 5 cups

• Cauliflower coarsely 6 cups chopped 

• Pinch of hing, optional Salt 

• White pepper

Video :

To view the video of the recipe/similar recipe, click here

Source