Name: Buffalo Cauliflower Soup
Total time: 30 min
Yield: 4 servings
Ingredients: 1 large head cauliflower, chopped; 1 medium onion, finely chopped; 3 medium carrots, chopped; 1 tbsp butter; 2 cup vegetable broth, low sodium; 2 cup milk; 1/4 cup hot sauce; 1 tsp garlic powder; 14 oz can chickpeas, rinsed and drained; 1/3 cup blue cheese, crumbled; 2 tbsp green onion, finely chopped

Estimate, per serving

Cal: 229
Protein: 11g
Carbs: 29g
Fat: 9g
Sodium: 732mg
Fiber: 6g

Ingredients

cauliflowerchopped: 2 large head
onionfinely chopped: 2 medium
carrotschopped: 6 medium
butter: 2 tbsp2 tbsp
vegetable brothlow sodium: 4 cup
milk: 4 cup4 cup
hot sauce: 1/2 cup
garlic powder: 2 tsp
chickpeasrinsed and drained: 28 oz can
blue cheesecrumbled: 2/3 cup3 tbsp
green onionfinely chopped: 4 tbsp

Method

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

Fits

Vegetarian
Gluten-free