Buffalo Cauliflower Soup

Prep Time:15 minutes Cook Time:25 minutes Total Time:40 minutes Servings: 6

A smooth and creamy cauliflower soup with all of the flavours of buffalo chicken wings (without the chicken).

ingredients

1 tablespoon butter (or oil)
1 cup onion, diced
1 cup carrots, diced
1 cup celery, diced
3 cloves garlic, minced/grated
1 teaspoon paprika
4 cups vegetable broth (or chicken broth)
1 teaspoon dried dill (optional)
1 teaspoon dried chives (optional)
1 teaspoon dried parsley (optional)
6 cups cauliflower, cut into florets (~1 medium cauliflower)
1/4 cup buffalo hot sauce*
4 ounces cream cheese
1 cup cheddar cheese, shredded
salt and pepper to taste

directions

Melt the butter in a large saucepan over medium heat, add the onions, carrots, and celery and cook until tender, about 7-10 minutes.
Add the garlic and paprika, mix and cook until fragrant, about a minute.
Add the broth, dill, chives, parsley, and cauliflower, bring to a boil, reduce the heat and simmer, covered, until the cauliflower is tender, about 15 minutes.
Add the hot sauce and puree (in a blender, food processor or with a stick blender), return to the pot and turn off the heat.
Transfer 1 cup of the soup to a bowl and mix in the cream cheese and cheddar cheese until they melt, before mixing back into the soup in the pot.
Season with salt and pepper to taste and enjoy!

Note: *The spicy heat can be controlled by the hot sauce, use more if you like it hot and less if you like it milder!
Option: Roast the cauliflower!
Option: Add 1/4 cup blue cheese, melted into the soup along with the cheddar cheese!
Option: Add 1 pound potatoes, cut into cubes.
Option: Garnish with cooked and crumbled bacon!
Option: Garnish with crumbled blue cheese!
Option: Garnish with thinly sliced green onions.
Option: Garnish with chopped cilantro or parsley.