How to Make Yummy Irmgards Creamy Cauliflower Soup. Serves 7 & 90 cals per serving. (•ิ_•ิ)

Irmgards Creamy Cauliflower Soup. Serves 7 & 90 cals per serving. (•ิ_•ิ).

Irmgards Creamy Cauliflower Soup. Serves 7 & 90 cals per serving. (•ิ_•ิ) You can cook Irmgards Creamy Cauliflower Soup. Serves 7 & 90 cals per serving. (•ิ_•ิ) using 13 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Irmgards Creamy Cauliflower Soup. Serves 7 & 90 cals per serving. (•ิ_•ิ)

  1. You need 1800 grams of fresh cauliflower in florets smallish.
  2. Prepare 100 grams of potatoes peeled & cubed.
  3. You need 1 of knorr reduced salt chicken stock melt.
  4. It’s 1 of bit garlic powder.
  5. Prepare 1 of bit cumin.
  6. Prepare 800 ml of cold water.
  7. Prepare 100 ml of hot water.
  8. Prepare 50 ml of blue dragon full fat coconut milk. mine was in fridge 24+ hrs and thick.
  9. Prepare 1/4 tsp of white pepper.
  10. It’s 1/2 tsp of red cayenne pepper.
  11. Prepare 1/2 tsp of onion granules/powder.
  12. You need 100 ml of cold water.
  13. It’s 50 ml of cold water.

Irmgards Creamy Cauliflower Soup. Serves 7 & 90 cals per serving. (•ิ_•ิ) instructions

  1. In a large pan add the cauliflower & potatoes.
  2. In a jug put hot water stock melt, cumin & garlic & mix together. When melted add to the 800ml cold water & pour onto cauliflower & potato..
  3. 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°.
  4. When cauliflower is soft, take off heat & carefully mulch down with hand stick blender then with blender switched on puree it..
  5. 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..
  6. Divide into bowls, cool, lid & pop in the fridge. Should keep up to 7 days..
  7. Enjoy 💞.