Buffalo Cauliflower Soup

This soup is thick, creamy and packed with nutrients, it gives a great kick, and can be served with myriad accompaniments; a versatile and flavorful dish.

Recipe from Kitchen Treaty.

-2 tablespoons oil
-1 yellow onion, diced
-2 carrots, diced
-2 stalks of celery, diced
-2 teaspoons minced garlic
-dash smoked paprika
-salt and pepper
-4 cups veggie broth
-1 head cauliflower
-1 lb Yukon gold potatoes
-2 tablespoons sriracha
-1 cup milk

Saute the onion, carrots, and celery in a large soup pot with the oil for 5-10 minutes. Add the garlic, paprika, and some salt and pepper, stir and saute for another few minutes.

Pour the vegetable broth into the pot and bring to a boil. In the meantime, cut the cauliflower and the potatoes into 1/2 to 1 inch (bite-sized) pieces. Add these to the boiling broth, reduce heat to a light boil, stir and cook for 15 minutes.

Remove from heat, then, using an immersion blender, blend until mostly smooth but with a few chunks here and there. Mix in the milk and sriracha, to taste, and serve.

This delicious and healthful soup can be served with feta cheese crumbled on top, crispy crackers, or more fresh celery on the side.


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