Ingredients 

2 c low-sodium vegetable broth

½ c chopped onion

1 minced garlic clove

2 cups diced carrots

1 c sliced celery

2 c cauliflower florets

1 ½ c diced potatoes

1 (15 oz) chickpeas, drained and rinsed

1 c plain plant milk

1-2 T Louisiana or Frank’s Hot Sauce

Directions

1. Sauté onion until translucent

2. Add garlic and saute for 1 minute

3. Add carrots and celery and cook until fork tender

4. Add broth, cauliflower, and potatoes

5. Bring to a boil, reduce heat and cover

6. Simmer until potatoes are very tender

7. Transfer half of the soup into a blender and puree until creamy

8. Return to the pot and add the chickpeas

9. Add milk as needed to thin the chowder

10. Stir in Hot Sauce