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Large pot of vegan buffalo cauliflower potato soup garnished with green onions. Around it is a small bowl of green onions and a bowl of buffalo sauce.
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4.75 from 8 votes

Buffalo Cauliflower Potato Soup

Creamy Buffalo Cauliflower Potato Soup is perfect for a comforting and healthy plant-based meal. Made from cauliflower, potatoes, veggies, buffalo sauce, coconut milk, and spices and thickened without any dairy or flour. Ready in 35 minutes and vegan, gluten-free, dairy-free, paleo, and Whole30.
Course Appetizer, Soup
Cuisine American
Keyword buffalo cauliflower soup, cauliflower potato soup, vegan cauliflower potato soup
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 9 1/2 cups
Calories 136kcal
Author Kelly

Ingredients

  • 1 tablespoon oil
  • 2 cloves garlic, minced
  • 1 heaping cup diced onion (140 grams)
  • 1 heaping cup diced carrot (150 grams/1 large)
  • 1 cup diced celery (120 grams/2 large)
  • 4 cups veggie broth
  • 4 heaping cups diced potatoes (24 ounces/about 4-5 small-medium cut into 1-1 1/2 inch pieces)*
  • 4 heaping cups cauliflower florets (450 grams/about 1 medium head) - you want your cauliflower slightly larger than your potatoes
  • 1/2 cup buffalo sauce
  • 1/2 cup full-fat coconut milk
  • 1/8 teaspoon cayenne
  • 1 tablespoon lemon juice
  • salt and pepper, to taste
  • optional toppings: sour cream, shredded cheese, green onion, coconut cream, hot sauce

Instructions

  • Heat a large dutch oven or nonstick pot over medium heat. Add oil and let it get hot, about 30 seconds. Add garlic and saute for 1-2 minutes until fragrant. Add onion, carrots, and celery and salt and pepper and saute for 3-4 minutes until slightly softened.
  • Add diced potatoes and cauliflower. Add your broth, mix well, and make sure everything is covered. Place the lid on the pot and let simmer, untouched, over medium to medium-low heat for 17-23 minutes. Be careful that the liquid doesn’t boil over. If needed, adjust the lid so a little air can get in.
  • After 20 minutes the potatoes and cauliflower should be cooked through and tender. Using a measuring cup, remove 1 1/2-2 cups of the cooked cauliflower and potatoes and add to a blender. Try not to get too much liquid (it’s okay if you get some, but less liquid will make it more creamy). Add the buffalo sauce, coconut milk, and cayenne pepper to the blender. Blend until smooth and creamy. Add back into the pot and mix to combine.
  • Add the lemon juice and salt and pepper. Let simmer for a minute until well combined. Top with optional toppings and enjoy!

Notes

*This was about 4-5 small-medium-sized potatoes for me (but it will vary depending on how big they are). 24 ounces potatoes total
Nutrition will depend on the buffalo sauce you use

Nutrition

Serving: 1cup | Calories: 136kcal | Carbohydrates: 18g | Protein: 3.3g | Fat: 6.5g | Saturated Fat: 4.5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1.1g | Potassium: 565mg | Fiber: 3.6g | Sugar: 4g | Vitamin A: 2912IU | Vitamin C: 30mg | Calcium: 34mg | Iron: 0.8mg