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Great recipe for Irmgards Creamy Cauliflower Soup. Made cauliflower soup before but in. In a Dutch oven, combine the broth, celery, onion and carrot.
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Ingredients requirements for Irmgards Creamy Cauliflower Soup. Serves 7 & 90 cals per serving. (•ิ_•ิ):
- Make ready 1800 grams fresh cauliflower in florets smallish
- Give 100 grams - potatoes peeled & cubed
- Take 1 - knorr reduced salt chicken stock melt
- Provide 1 for bit garlic powder
- Make ready 1 for bit cumin
- Take 800 ml cold water
- Need 100 ml hot water
- Give 50 ml of blue dragon full fat coconut milk. mine was in fridge 24+ hrs and thick
- Make ready 1/4 tsp for white pepper
- Prepare 1/2 tsp of red cayenne pepper
- Get 1/2 tsp of onion granules/powder
- Need 100 ml of cold water
- Provide 50 ml for cold water
If desired, line a large, rimmed baking sheet with parchment paper for easy cleanup. Serve the cauliflower soup in bowls topped with roasted chickpeas and garnished with chopped fresh thyme, a drizzle of extra virgin olive oil, and freshly ground black pepper. Start by heating the olive oil in a stock pot or Dutch oven. Once the oil is hot, add the chopped onions and sauté until translucent.
Irmgards Creamy Cauliflower Soup. Serves 7 & 90 cals per serving. (•ิ_•ิ) how to cook:
- 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 💞
Add cauliflower, broth, parsley, salt and pepper, basil and tarragon. Meanwhile, in a saucepan, melt the remaining butter. Gradually stir in the milk and whipping cream. Add the carrots and celery, and then stir and cook for a couple more. I absolutely love roasted cauliflower, so I came up with this soup one cold day.
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