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