Cauliflower and Taro Root Soup Recipe by Daria’s Delish Dish Cooking Blog
Prep Time about 15 minutes
Cook Time about 40 minutes
Ingredients:
¼ Cup of ghee (clarified butter)
1 Pinch of asafetida/hing (get at Indian markets, (Used to release gas from
vegetables)
6 Cups of cauliflower, coarsely chopped
1 Tsp of rock
1 Taro root or 1 large sweet potato, peeled and chopped
½ Cup of raw almonds, soaked overnight, rinsed and blanched
5 Cups of water
2 Curry leaves (available at Indian Markets)
½ Tsp cumin seeds
½ Tsp turmeric
¼ Tsp freshly ground white pepper
2 Tbsp fresh parsley or dill, for garnish
Instructions:
1.
Melt the ghee in a large soup pot. Add the cumin seeds and sauté for a few
seconds. Add the curry leaves, asafetida, turmeric, cauliflower, taro root, salt and
water. Bring to a boil then reduce to simmer on low heat, until the cauliflower is
tender, 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. This with more water if necessary.
Season the soup with white pepper and garnish with fresh parley or dill.
Cooking Tip: Blanching Raw Almonds
Place almonds in boiling water for exactly 1 minute and then drain with cold water. The skin
will come right off!