Buffalo Chicken Cauliflower Soup


Use full can of coconut milk, start with half cup of hot sauce, and taste. I made a chicken stock with a whole chicken and used that for the soup instead of plain water. Very good! Spicy!


1 head of cauliflower - chopped
4 - chicken breasts
2 - TBPS chicken stock
2 - TBPS honey
3 - stalks of celery
1 - cup Franks red hot sauce
1 - onion diced
1 - tsp black pepper
1 - TBPS garlic powder
1 - TBPS onion powder
1/2 cup coconut milk
1/2 TBPS parsley
1/2 TBPS chives
1/2 TBPS dried dill
1/2 cup chopped cilantro


Using a large stock pot, add 8 cups of water, cauliflower and chicken breast. Bring to a boil and reduce heat. Once chicken is cooked remove and set aside. Add coconut milk, chicken stock, spices, honey, and franks red hot sauce. Use a stick blender and puree. Shred the chicken with a fork and add to the pot. Chop the celery and onion and add to the pot Stir in the parsley, chives and cilantro and simmer for 20 min. Serve and Enjoy