Nutritive Information
- Calories: 302 Kcal
- Fat: 24 % fat calories: 66
- Cholesterol: 19
- Carbohydrate: 18
- Protein: 9
Ingredients
- Shee 1/4 cup
- Salt 1/2 teaspoon
- Blanched almonds 1 1/2 cups, toasted
- Sweet potato 1 medium or white potato
- Vegetable stock 5 cups
- Cauliflower coarsely chopped 6 cups
- Pinch of hing, optional Salt
- White pepper
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.
- Pure 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.
