Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, irmgards creamy cauliflower soup. serves 7 & 90 cals per serving. (•ิ_•ิ). One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Irmgards Creamy Cauliflower Soup. Serves 7 & 90 cals per serving. (•ิ_•ิ) is one of the most favored of current trending foods in the world. It is easy, it is fast, it tastes delicious. It is enjoyed by millions every day. They are fine and they look fantastic. Irmgards Creamy Cauliflower Soup. Serves 7 & 90 cals per serving. (•ิ_•ิ) is something that I have loved my entire life.
To get started with this particular recipe, we have to first prepare a few components. You can cook irmgards creamy cauliflower soup. serves 7 & 90 cals per serving. (•ิ_•ิ) using 13 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Irmgards Creamy Cauliflower Soup. Serves 7 & 90 cals per serving. (•ิ_•ิ):
- Take 1800 grams fresh cauliflower in florets smallish
- Prepare 100 grams potatoes peeled & cubed
- Get 1 knorr reduced salt chicken stock melt
- Prepare 1 bit garlic powder
- Prepare 1 bit cumin
- Get 800 ml cold water
- Prepare 100 ml hot water
- Make ready 50 ml blue dragon full fat coconut milk. mine was in fridge 24+ hrs and thick
- Make ready 1/4 tsp white pepper
- Prepare 1/2 tsp red cayenne pepper
- Prepare 1/2 tsp onion granules/powder
- Prepare 100 ml cold water
- Make ready 50 ml cold water
Instructions to make Irmgards Creamy Cauliflower Soup. Serves 7 & 90 cals per serving. (•ิ_•ิ):
- In a large pan add the cauliflower & potatoes
- In a jug put hot water stock melt, cumin & garlic & mix together. When melted add to the 800ml cold water & pour onto cauliflower & potato.
- Pop lid on & cook for about 30 minutes until cauliflower is soft but not mushy. If cauliflower florets are large check every 10 minutes & stir. I used an 8 in 1 on 140°
- When cauliflower is soft, take off heat & carefully mulch down with hand stick blender then with blender switched on puree it.
- Add cayenne pepper, white pepper & onion granules and mix in. Now if this is too thick add 100ml water, then the 50ml if needed. Mix in then add the coconut milk & mix in again. Add extra spices if required.
- Divide into bowls, cool, lid & pop in the fridge. Should keep up to 7 days.
- Enjoy 💞
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