Comments on: Buffalo Cauliflower Soup

By: Kar C

Kar C — Sun, 09 Jan 2022 16:23:24 +0000

I just finished my first bowl! It’s very good. My only question is– do we really need the smoked paprika?
I have a tiny aftertaste that I am not fond of — I think it’s the paprika. (I like it in other recipes). Next time I will leave it out — and yes there WILL be a next time.

Thank you!

By: Mobasir hassan

Mobasir hassan — Sat, 19 Dec 2020 14:27:43 +0000

Truly appreciate the way you made this wonderful soup. Adding almond milk to this made super rich. And I am excited to have this with my whole family. Thanks for the lovely recipe.

By: Kare

Kare — Sun, 13 Sep 2020 14:32:04 +0000

In reply to Elise Ren. Hi Elise, I haven't tried this one in the Crock Pot yet so I can't provide specific instructions. I'd start with half the veggie broth because slow cookers don't need as much liquid and watch it to see if it needs more. If I make it in the Crock Pot, I'll come back and update the post! And if you tried it, please report back! :)

By: Elise Ren

Elise Ren — Wed, 09 Sep 2020 00:28:08 +0000

Hey there! I’d love to do this in a crock-pot. Any suggestions for time differences/heat settings for that?

By: Kare

Kare — Mon, 01 Jun 2020 13:35:04 +0000

In reply to Amy. I'm so glad this one is a winner for you! Thank you so much for coming back and leaving a review. Love the idea of adding the cannellinis!

By: Amy

Amy — Sun, 24 May 2020 23:42:38 +0000

Super simple easy recipe, thanks for the inspiration! I’ll add a tin of cannellini beans to the purée mix next time to bump up the protein and creaminess of the soup but otherwise a wonderfully easy and delicious soup.

By: Kare

Kare — Mon, 20 Apr 2020 14:10:04 +0000

In reply to Hillary. Hi Hillary, I'm so glad this one is a hit for you and your family! Thank you so much for leaving a review. :)

By: Hillary

Hillary — Mon, 09 Mar 2020 21:40:21 +0000

I have made this soup many times with and without the crostini! It’s my go-to soup whenever I have cauliflower. I leave off the hot sauce for the kids and just drizzle some on for the adults. It’s hearty and satisfying while also being vegan and healthy. It’s a definite winner!

By: Kare

Kare — Sun, 26 Jan 2020 14:57:01 +0000

In reply to Kim. Thank you so much for sharing! Love your ideas and I'm so glad this one was a winner for you!

By: Kim

Kim — Sat, 25 Jan 2020 20:23:31 +0000

Just finished making this. Very good! I had everything on hand which is rather surprising, but also made it easy to choose to make this soup. I actually used a bag of frozen rice cauliflower which I had on hand and it did make it super easy to just open up the bag and ‘dump’. While ‘riced’, it was just fine and actually I liked the end result texture of the soup. I had unsweetened macadamia milk on hand, but have learned that as long as the non-dairy milk is unsweetened that it all works out fine regardless. The potatoes act as the thickener which is what I use in a lot of my soups/chowders which I learned many years back when giving up dairy, etc…. I actually put some fried garlic garlic I had made for pasta on top to add an extra crunch. I like that person’s suggestion of fried tofu. Overall, I will make this again. Easy….good….plenty of leftovers. Thanks for sharing!