15 minutes
I love this soup that has all the zing of buffalo chicken wings without frying. I top it with a dairy-free Ranch Dressing and add a bit of turmeric, an anti-inflammatory spice, to add flavor and color! I use an Instant Pot, but you can make this on the stove top as well.
Do you like videos? Check out this recipe and other anti-inflammatory dishes from my Cooking with Evey series on my YouTube Channel.
30 minutes
6 servings
1 Tbsp olive oil
2 medium carrots, chopped
2 stalks celery, chopped
1/2 onion, chopped
3 garlic cloves, minced
1 tsp turmeric
1 small head cauliflower, cut into small florets, you should have about 4-5 cups*
4 cups chicken or vegetable broth
1 Tbsp sriracha sauce
1/2 tsp salt, or to taste
1/2 tsp pepper, or to taste
1 lb cooked chicken, dark or white meat, shredded with a fork
Cashew Ranch Dressing (see recipe)
Garnish options:
fresh cilantro, chopped
chopped green onions, thinly sliced
*You can use about 4 cups frozen cauliflower florets in place of the fresh.
Evey Schweig Health Coach and Anti-Inflammatory Expert
https://eveyschweig.com/apps/recipe/details/id/Buffalo-Chicken-Soup-with-Cashew-Ranch-Dressing