🌱🌱Creamy Buffalo cauliflower soup🌱🌱 made in my kitchen 🏡
As fall 🍂arrives , I start making soup. My husband loves soup year round, but now is definitely when soup season begins for real in my house.
I have seen several versions of this Buffalo cauliflower soup online , and I really wanted to try to veganize this. I am pretty happy with the result, it was creamy any 🌶. I will definitely be adding this to my soup rotation. Let me know if you try it.
2 tblsp Earth balance vegan butter
4 cloves garlic minced
1 medium yellow onion chopped
1 tsp turmeric
1 cup nutritional yeast
1 pound cauliflower florets
4.5 cups vegetable stock
1 cup of water
1 can chickpeas
1 cup butter beans
1 container Kite hill Greek plain vegan yogurt
1/2 block mature cheddar Violife
1 tbsp oil
1/4 to 1/2 cup Franks red hot buffalo sauce
1) Heat a large stock pot over medium heat
2) Add vegan butter and let it melt
3) Add garlic and onions and sautee until fragrant (not browned)
4) Add turmeric and nutritional yeast and stir together
5) Add cauliflower to the pot and stir for 30 seconds
6) Add vegetable stock and water (make sure cauliflower is completely covered (if not add a little more stock/water)
7) Add the chickpeas
8) Add the butter beans
9) Bring to a boil and cook until the cauliflower is fork tender
10) Add the greek yogurt and stir
11) Grate the block of cheese directly into the soup and stir
12) Add 1 tblsp oil
13) Add the Buffalo sauce
14) Carefully transfer the soup by batches to a blender and blend , then return to the pot.
15) Taste and add salt and pepper to taste.
16) Serve the soup in a bowl garnished with shredded kale, green onion and some Daiya Farmhouse block Vegan Cheddar.
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