It’s hard to get vegetables into this body of mine. I do my best, but a disguised vegetable is my favorite vegetable. That’s why I drink Shakeology religiously, and that’s also why I was super intrigued by this recipe from my favorite blogger, Juli Bauer at PaleOMG. The recipe for Juli’s PaleOMG’s Instant Pot Buffalo Chicken Soup caught my attention because I love any and everything “buffalo,” but the soup base consisted of nearly all vegetables pureed into a smooth, velvety soup. To make it even better, it came with Instant Pot directions. After a long drive back from a very short trip to Charleston this weekend, this easy soup fit the bill. Stay tuned for a post on what to do with one day in Charleston. I was in foodie heaven in that gorgeous town!
- 2 tablespoons ghee (I used butter)
- 1 cup diced carrots
- 1 cup diced celery
- ½ white onion, minced
- 3 garlic cloves, minced
- 4 cups cauliflower florets
- 32 ounces chicken bone broth
- ⅔ cup Frank’s Red Hot Sauce (or less, to taste)
- salt and pepper, to taste
- 1 rotisserie chicken, pulled and shredded
- fresh cilantro, for garnish
- chopped green onions, for garnish
- Primal Kitchen Avocado Oil Ranch, for garnish
I counted this as 1.5 green and 1/2 red per serving. Great way to get those green containers in!
Happy food prepping!
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