When I mixed everything together I was a little worried because it seemed a slightly
heavy on the cloves so I used it in some pumpkin ice cream as a test.
I like my pumpkin spice a little spicier (
heavier on the cloves), and this definitely does the trick.
Not exact matches
Ingredients 200 g / 7oz • baby spinach 1 • small cauliflower head [cut into florets — about 350g / 12oz] 1 • small onion [diced] 1 • minced garlic
clove 1/2 cup • shredded mozzarella [plus a little more for
on top] 2 tbsp •
heavy cream 1 tbsp • butter [for the cauliflower] 1/2 tsp • nutmeg pinch of ground
cloves to taste • salt and pepper
1 tbsp cumin 1 - 2 tsp chili powder — I went
on the
heavier side of the chili powder 2 garlic
cloves, minced freshly ground salt & pepper 1/2 cup chopped fresh cilantro — flat leaf parsley can be subbed if you don't have fresh cilantro
on hand 1 avocado, diced Directions
For Creamy Tomato Soup: 2 tbsp olive oil 1/2 onion, finely diced (I used some red, and some white because that is all I had
on hand) 1 carrot, washed, skin
on and finely diced 1 tbsp garlic (1
clove), finely minced 1 tsp each; salt, black pepper, parsley 1/2 tsp each; thyme and rosemary 1/4 tsp crushed red pepper flakes 2 tbsp red wine vinegar 1 can tomato puree 1/4 cup water 2 cups chicken or vegetable stock (preferably homemade) 1/4 cup cream —
heavy cream, preferably