Buffalo Cauliflower Soup
This creamy and spicy Buffalo Cauliflower is the ultimate comfort soup. It's made with whole foods plant based ingredients, and is loaded with vegetables, making it a great low calorie vegan soup. This recipe is: vegan, oil-free, gluten-free, and refined sugar-free.
Ingredients
For The Buffalo Cauliflower Soup:
- 1 head cauliflower
- 4-5 medium carrots
- 4 stalks celery
- 1 onion
- 4 cloves garlic
- 4 cups vegetable broth
- 1 can full fat coconut milk
- 2 teaspoon smoked paprika
- 1 5oz bottle plant based hot sauce
- 1 teaspoon onion powder optional
- 1 teaspoon garlic powder optional
- ½ teaspoon turmeric
- ½ teaspoon red pepper flakes optional
- 2 tablespoon tapioca powder can use cornstarch, or any flour.
Toppings:
- 3 green onions
- 1 batch Air fryer buffalo cauliflower wings
Instructions
- Begin by slicing the carrots and celery, dicing the onions, and mincing the garlic. Add to a large pot with ¼ cup of vegetable broth. Cook until the vegetables begin to soften.
- Break the cauliflower into bite sized pieces and add to the pot. Cover and allow to cook.
- Add in the vegetable broth, coconut milk, hot sauce, and spices. Set to medium heat and cook for 15-20 minutes.
- Make the tapioca mixture by combining the tapioca powder with equal parts water. Add and cook for 10 more minutes.
- To serve, top with green onions, and the air fried buffalo cauliflower wings. Enjoy!
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