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

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

Method :

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 💞

Recipe Irmgards Creamy Cauliflower Soup. Serves 7 & 90 cals per serving. (•ิ_•ิ) 2012-09-28T21:25:00-07:00 Rating: 4.5 Diposkan Oleh: CakeMaster