Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, irmgards creamy cauliflower soup. serves 7 & 90 cals per serving. (•ิ_•ิ). It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Irmgards Creamy Cauliflower Soup. Serves 7 & 90 cals per serving. (•ิ_•ิ) is one of the most well liked of recent trending meals in the world. It is appreciated by millions every day. It is simple, it’s fast, it tastes yummy. Irmgards Creamy Cauliflower Soup. Serves 7 & 90 cals per serving. (•ิ_•ิ) is something that I have loved my whole life. They are fine and they look wonderful.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have irmgards creamy cauliflower soup. serves 7 & 90 cals per serving. (•ิ_•ิ) using 13 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Irmgards Creamy Cauliflower Soup. Serves 7 & 90 cals per serving. (•ิ_•ิ):
- Prepare 1800 grams fresh cauliflower in florets smallish
- Take 100 grams potatoes peeled & cubed
- Get 1 knorr reduced salt chicken stock melt
- Take 1 bit garlic powder
- Prepare 1 bit cumin
- Get 800 ml cold water
- Prepare 100 ml hot water
- Get 50 ml blue dragon full fat coconut milk. mine was in fridge 24+ hrs and thick
- Make ready 1/4 tsp white pepper
- Make ready 1/2 tsp red cayenne pepper
- Make ready 1/2 tsp onion granules/powder
- Make ready 100 ml cold water
- Get 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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