Buffalo Cauliflower Soup

Ingredients

cauliflower chopped

1 1/2 large head

onion finely chopped

1 1/2 medium

carrots chopped

4 1/2 medium

butter

1 1/2 tbsp

vegetable broth low sodium

3 cup

milk

3 cup

hot sauce

3/8 cup

garlic powder

1 1/2 tsp

chickpeas rinsed and drained

21 oz can

blue cheese crumbled

1/2 cup

green onion finely chopped

3 tbsp

Method

1. 01Heat large pot on medium, melt butter. Add onion, cook 3 minutes, stirring occasionally.
2. 02Add cauliflower and carrots, cook 3 minutes, stirring occasionally.
3. 03Pour in broth and milk, stir, cover, and bring to a boil.
4. 04Reduce heat to low, cook 10-12 minutes until vegetables are fork tender.
5. 05Remove from heat, add hot sauce and garlic powder. Puree with immersion blender until smooth.
6. 06Stir in chickpeas. Serve hot garnished with blue cheese and green onion.