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

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We hope you got benefit from reading it, now let’s go back to irmgards creamy cauliflower soup. serves 7 & 90 cals per serving. (•ิ_•ิ) recipe. To cook irmgards creamy cauliflower soup. serves 7 & 90 cals per serving. (•ิ_•ิ) you need 13 ingredients and 7 steps. Here is how you do that.

The ingredients needed to cook Irmgards Creamy Cauliflower Soup. Serves 7 & 90 cals per serving. (•ิ_•ิ):
  1. Prepare 1800 grams fresh cauliflower in florets smallish
  2. Use 100 grams potatoes peeled & cubed
  3. Prepare 1 knorr reduced salt chicken stock melt
  4. Take 1 bit garlic powder
  5. You need 1 bit cumin
  6. Use 800 ml cold water
  7. You need 100 ml hot water
  8. Use 50 ml blue dragon full fat coconut milk. mine was in fridge 24+ hrs and thick
  9. Provide 1/4 tsp white pepper
  10. Use 1/2 tsp red cayenne pepper
  11. Use 1/2 tsp onion granules/powder
  12. Take 100 ml cold water
  13. Get 50 ml cold water
Steps to make Irmgards Creamy Cauliflower Soup. Serves 7 & 90 cals per serving. (•ิ_•ิ):
  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 💞

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