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