Creamy Almond Soup ( Jain International Recipe)
by Tarla Dalal
Added to 26 cookbooks
This recipe has been viewed 20943 times
The goodness of almonds complements the tasty white-pumpkin puree. . . . You couldn't have tasted a more wholesome soup before!
- Soak the almonds in hot water for 10 minutes and remove their skins. Take a few aside for the garnish and thinly slice and roast them on a tava (griddle) or in an oven until crisp. Keep aside.
- Heat the oil in a pressure cooker. Add the white pumpkin, the remaining almonds, 3 cups of water and salt and pressure cook for 2 whistles.
- When cooked, blend into purée, add the cornflour mixture, almond essence, salt, pepper and milk.
- Bring to a boil and then simmer for some time till the soup thickens.
- Fill the bowl with the soup and garnish with cream and roasted almond slices
- Serve hot.
- VARIATION: CREAMY PISTACHIO SOUP
- Use pistachios instead of almonds to make a Creamy Pistachio Soup.
Nutrient values per serving
|Vitamin A||147.5 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||0.6 mg|
|Vitamin C||0.5 mg|
|Folic Acid||5.7 mcg|
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