Simple Way to Preparing Best Irmgards Dutch Courage Soup 48 cals bowl

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Irmgards Dutch Courage Soup 48 cals bowl

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Below are the ingridients that are required to serve a appetizing Irmgards Dutch Courage Soup 48 cals bowl:

  1. You need 800 ml of cold water.
  2. Get 1 of veg cube I used knorr.
  3. Prepare 577 grams of or there a bouts celeriac peeled & cubed.
  4. Provide 513 grams of or there a bouts courgettes quartered.
  5. Provide 87 grams of or there a bouts red onion peeled & diced.
  6. Use 122 grams of or there a bouts carrots peeled & sliced small.
  7. Get 86 grams of or there a bouts celery diced.
  8. Provide 1 dash of black pepper.
  9. Provide 1 dash of red cayenne pepper.
  10. You need 1/4 tsp of onion granules/powder.
  11. Prepare 1/4 tsp of garlic powder.

Done with the ingridients? Below are the procedures on cooking Irmgards Dutch Courage Soup 48 cals bowl:

  1. Add all veg to the pan. I used an 8 in 1.
  2. Pour on water.
  3. Crumble stock cube, sprinkle on spices.
  4. Give it a good stir, pop on lid, medium heat…I set it on 140°. Leave for about 30 minutes..
  5. When vegs are soft, turn off heat & let it cool for 5-10 minutes, then blend with a stick blender..
  6. Divide into bowls..I got 6 at 350ml…..
  7. Serve or Cool, lid & keep in fridge. Should last for up to 7 days. Irmgards.
  8. Enjoy 👀.

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