A vegan, gluten free alternative to everyone's ultimate comfort food: chicken wing soup!
Ingredients
1.5 tablespoon coconut oil
Trader Joe's mirepoix
1 head of cauliflower, chopped into bite size pieces
4 cups low-sodium vegetable broth
Frank's Red Hot sauce to taste (I love spicy so I used about 4 tbsp)
1 cup non-dairy milk
Instructions
In a soup pot, heat the coconut oil under medium-low heat and add the mirepoix. Cook, stirring occasionally, about 5-7 minutes or until onions are translucent.
Add the cauliflower and broth and bring to a boil. Turn the heat to low and let it cook, covered, about 15-20 minutes.
Bring the pot to a safe temperature and then use an immersion blender to puree the soup. You want it to be at room temperature so when you start pureeing, scalding hot drops of soup don't hit you!
If you want a chunky soup, scoop out about ½ of the veggies before pureeing.
Let the soup simmer and then add Frank's Red Hot and the non-dairy milk. Stir to combine and enjoy!!