A nutritious, yet delicious, soup

CREAM OF ALMOND
Serves 4
Almonds (blanched) – chopped 20
Cauliflower break into tiny florets 1 ½ cup
Oil 1 tbsp
Water 3 cups
Milk 1 ½ cup
Garlic chopped 1 tsp
Ginger chopped 1 tsp
Salt & pepper to taste
GARNISHING
Coriander leaves chopped
In a pressure cooker heat oil & sauté cauliflower and garlic for 3-4 minutes on low flame.
Add 3 cups of water & give 3-4 whistles. Remove from fire.
In a liquidiser, put blanched (skin removed), chopped almonds with ½ cup milk and blend them well to a smooth thin paste.
Remove the almond milk from grinder and add 1 cup cup of milk. Keep aside.
When the cooker cools down, put the cauliflower, garlic along with the water in the mixer and churn till it turns in to smooth puree.
Mix cauliflower puree & almond milk together. Boil.
Add ginger, salt & pepper. Garnish with coriander leaves.
Serve hot.