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

Irmgards Creamy Cauliflower Soup. Serves 7 & 90 cals per serving. (•ิ_•ิ). Great recipe for Irmgards Creamy Cauliflower Soup. Made cauliflower soup before but in. In a saucepan, saute onions in butter until tender.

Add the carrots and celery, and then stir and cook for a couple more. In a large pot, fry the bacon pieces over medium-high heat until crisp. Drain the bacon on a paper towel and set aside. You can have Irmgards Creamy Cauliflower Soup. Serves 7 & 90 cals per serving. (•ิ_•ิ) using 13 ingredients and 7 steps. Here is how you cook that.

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

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

Pour off the grease and return the pot to the stove. Roughly chop your cauliflower and place on a baking sheet with a drizzle of olive oil and a little bit of sea salt. Heat the olive oil in a large pot. Cauliflower combines with onion, carrot, celery, Worcestershire sauce, cheddar cheese, and cream to make a healthy and flavorful soup.

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

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 💞.

The slow cooker does most of the work, and it makes the perfect starter or side dish to serve with sandwiches or a hearty salad. I have never made cauliflower soup so I have nothing to compare it to but this tastes wonderful! I ended up making a double batch and I don't have an immersion blender so instead of trying to put everything in the blender I used my large Kitchen-Aid to cream the soup. My daughter-in-law, a gourmet cook, served this cream of mushroom soup recipe as the first course for a holiday dinner. She received the recipe from her mom and graciously shared it with me.