Cauliflower Soup with Almond Cream

Total Time:

8 hour soak 20 min prep 20 min cook

Dosha:

Serves:

4-6 Servings

Level:

Beginner

About the Recipe

Cauliflower is excellent for balancing Kapha and Pitta doshas, but may aggravate Vata dosha. This soup is velvety, comforting, and delicious on a cold day.
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Ingredients

2 TBL ghee, sesame oil or coconut oil
1/4 tsp ground turmeric
1/2 tsp cumin seeds
6 fresh curry leaves (replacement options 1 tsp lemon zest and 1 bay leaf
2 1/2 tsp natural salt
tiny pinch asafoetida (substitute with 1 tsp garlic powder)
1 small cauliflower cut into 2" florets, stems chopped ~6 cups
1/2 cup almonds, soaked in water overnight or at least 8 hours, drained and rinsed
1/4 tsp ground white pepper
GARNISH: fresh parsley or dill

Preparation

Step 1

Heat the ghee in a 4-quart saucepan over medium-low heat. Add turmeric and toast for 10 seconds, then add the cumin seeds and toast for 5 additional seconds. Add the curry leaves, salt and asafetida, and toast for 10 more seconds, until the leaves crisp. Add the cauliflower taro. Stir mixture and sauté for 2-3 minutes. Add 5 cups water, increase the heat to medium-high, and bring to a full boil. Cover, lower heat, and simmer until cauliflower and taro are tender, about 15 minutes.

Step 2

Meanwhile, prepare the almond cream: over almonds in boiling hot water and wait a few seconds. Peel off the almond skins and place them in a blender with 2/3 cup water. Blend until a smooth cream and set aside.

Step 3

Let the cooked soup sit uncovered for 10 minutes to cool a bit and then add the white pepper. Set aside1/4 cup pf almond cream for garnish. Blend the soup to desired consistency with the along cream, adding more water as needed.