Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a Easy dish, irmgards creamy cauliflower soup. serves 7 & 90 cals per serving. (•ิ_•ิ). One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Irmgards Creamy Cauliflower Soup. Serves 7 & 90 cals per serving. (•ิ_•ิ) is one of the most popular of recent trending foods in the world. It is enjoyed by millions every day. It is simple, it is quick, it tastes yummy. They’re nice and they look fantastic. Irmgards Creamy Cauliflower Soup. Serves 7 & 90 cals per serving. (•ิ_•ิ) is something that I’ve loved my entire life.

To get started with this particular recipe, we must 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 can achieve it.

The ingredients needed to make Irmgards Creamy Cauliflower Soup. Serves 7 & 90 cals per serving. (•ิ_•ิ):

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

Instructions 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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