Recipe: 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. If desired, line a large, rimmed baking sheet with parchment paper for easy cleanup.

Stir in flour and salt until blended. Soup fit for a king (and his mistress) Cauliflower is inextricably linked with the Comtesse du Barry, a favourite mistress of King Louis XV of France. Interestingly, cauliflower is known as the "faux-potato" in several low-carbohydrate and low-fat diets. You can cook Irmgards Creamy Cauliflower Soup. Serves 7 & 90 cals per serving. (•ิ_•ิ) using 13 ingredients and 7 steps. Here is how you achieve that.

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

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

This parmesan-flavoured cauliflower soup is a wonderful dish to have to hand during the busy Christmas season when guests are popping in. Steamed cauliflower serves as the "steak," as it's coated in this cashew crust that is also made up of sea salt, garlic powder, smoked paprika, cayenne, and curry powder. Add mixture to the simmering soup. Check seasoning and add more salt or pepper if necessary.

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

Just before serving, place the sour cream in a serving bowl or soup tureen. Add two to three ladles of hot soup into the tureen and stir to combine with the sour cream. Pour in remaining soup and stir. Cauliflower combines with onion, carrot, celery, Worcestershire sauce, cheddar cheese, and cream to make a healthy and flavorful soup. 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.