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

Name: Irmgards Creamy Cauliflower Soup. Serves 7 & 90 cals per serving. (•ิ_•ิ)
Total time: 5400 s
Yield: 7 servings
Cuisine: American
Ingredients: 1800 grams fresh cauliflower in florets smallish; 100 grams potatoes peeled & cubed; 1 knorr reduced salt chicken stock melt; 1 bit garlic powder; 1 bit cumin; 800 ml cold water; 100 ml hot water; 50 ml blue dragon full fat coconut milk. mine was in fridge 24+ hrs and thick; 1/4 tsp white pepper; 1/2 tsp red cayenne pepper; 1/2 tsp onion granules/powder; 100 ml cold water; 50 ml cold water

Irmgard Gater @MonkeyBra1n

Warrington, England

Bought 2 large cauliflowers as usually you throw away half but these were very fresh so I used most of the 2 saving some for Saturday & Sundays roast dinner. Made cauliflower soup before but in soup maker & wasn't as thick n creamy..you can spice this up as much or as little as you like. I'm not keen on spices so this is just right for me. Please read all steps before making as there is 3 lots of water in 3 steps...see step 5 (•ิ_•ิ)

Irmgard Gater @MonkeyBra1n

Saved

Ingredients

1 hour 30 mins

7 servings

1800 gramsfresh cauliflower in florets smallish
100 gramspotatoes peeled & cubed
1knorr reduced salt chicken stock melt
1bit garlic powder
1bit cumin
800 mlcold water
100 mlhot water
50 mlblue dragon full fat coconut milk. mine was in fridge 24+ hrs and thick
1/4 tspwhite pepper
1/2 tspred cayenne pepper
1/2 tsponion granules/powder
100 mlcold water
50 mlcold water

Saved

Steps

1 hour 30 mins

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 💞