Buffalo cauliflower soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 74.7
  • Total Fat: 3.7 g
  • Cholesterol: 0.6 mg
  • Sodium: 552.7 mg
  • Total Carbs: 8.4 g
  • Dietary Fiber: 2.6 g
  • Protein: 2.5 g

View full nutritional breakdown of Buffalo cauliflower soup calories by ingredient
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Introduction

Original recipe calls for 3 potatoes and almond milk. I don't like either so I eliminated the potatoes and swapped out almond for skim Original recipe calls for 3 potatoes and almond milk. I don't like either so I eliminated the potatoes and swapped out almond for skim
Number of Servings: 8

Ingredients

    2 tbsp Extra Virgin Olive Oil
    3 stalk, large (11"-12" long) Celery, raw
    1 large Onions, raw
    2 clove Garlic
    .5 tsp Paprika
    1 tsp Salt
    4 serving Pacific Natural Foods Organic Low Sodium Vegetable Broth, 1 cup
    4 cup Cauliflower, raw
    3 tbsp Frank's Red Hot Buffalo Wing sauce (by RDEXTRA)
    1 cup Milk, nonfat (skim milk)

Directions

Get soup pot hot. Add oil, onions and celery. Cook about 7 minutes.
Add garlic, paprika, salt. Cook another minute of 2. Add broth and cauliflower (if adding potatoes do it now). Bring to a boil, reduce heat and simmer for 20 minutes.
Transfer 1/2 soup to blender and puree.
Return puree to pot, mix together and add red hot and milk.
Mix and serve.

Serving Size: 1/6

TAGS:  Vegetarian Meals |

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