Cream of Cauliflower and Almond Soup by Tarla Dalal

Tarla.Dalal's picture

Dec. 11, 2013

A filling soup with the delicate taste of almonds.


Cauliflower florets 1 1/2 Cup (24 tbs)
Butter 1 1/2 Tablespoon
Roughly chopped onion 1/2 Cup (8 tbs)
Peeled chopped potatoes 1/2 Cup (8 tbs) , roughly chopped
Milk 1/2 Cup (8 tbs)
Salt and ground black pepper To Taste
Almond essence 3 Drop (few drops)
For garnish
Almond slivers 1 Tablespoon , roasted



1. In a pressure cooker, heat butter and saute onion and potato pieces over medium flame for at least 4-5 minutes.

2. Stir in cauliflower florets and cook for 1-2 minutes.

3. Pour 2 cups of water and pressure cook for 2 whistles.

4. Once the steam escapes, open the lid, allow it to cool slightly and blend in a mixer until smooth.

5. Into a skillet, transfer the mixture and pour milk and ¼ cup of water.

6. Season with salt and pepper, stir occasionally and cook over medium flame for 1-2 minutes.

7. Add almond essence and cook for 1 minute.


8. Serve hot garnished with almond slivers.

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 107Calories from Fat 64

 % Daily Value*

Total Fat 7 g10.8%

Saturated Fat 3 g15%

Trans Fat 0 g


Sodium 104 mg4.33%

Total Carbohydrates 9 g3%

Dietary Fiber 2 g8%

Sugars 3 g

Protein 3 g6%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet