Soup season is in full force over here. I can’t help it. It heals the soul. A big ol’ bowl of warming soup for all your worries.
So if you don’t mind I’ll be eating my feelings with this Chipotle Vegetable Soup filled with cauliflower, sweet potato, a warming chipotle broth and topped with avocado. Avocado is the ultimate soup topping. I don’t know who first decided to put avocado on soup but I. AM. A. FAN.
If you too, want to eat avocado on soup then read on friend.
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This recipe is gluten free (obvi), vegan, paleo AND whole30 compliant. It may be super healthy but it is definitely not lacking in the flavour department. I chose to use this chipotle spice instead of adobe peppers as they are usually canned in sugar or high fructose corn syrup. If you have those though, you can use one instead. The spice in this soup is very subtle but feel free to layer in more spice as wanted.
If you are a meat eater you could change it up by adding pulled chicken and dare I say top it with some bacon? *runs to fridge to check for bacon* However, I wanted this to be a veg forward recipe so decided to leave the chicken as an optional addition. Vegans could add some black beans or chickpeas to this and I think it would be delicious!
Have you ever added nutritional yeast to your soup recipes? Yes? This is why we are friends.
If not, trust me, it is delicious and adds another layer of flavour and goes really well with all of the spices in this soup. You could sprinkle some on top before serving as well. Go on, try it!
As a bonus tip I wanted to tell you that this soup tastes even better on the second day. The broth is richer and creamier making for the BEST leftovers!
Looking for more soup recipes? Try these:
Thai Coconut Cauliflower Soup (paleo, vegan, whole30)
Tomato Coconut Soup with Sweet Potato Noodles (paleo, whole30)
Green Butternut Squash Soup (paleo, vegan, whole30)
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Chipotle Vegetable Soup (vegan, paleo, whole30)
A hearty, chipotle spiced soup loaded with cauliflower, sweet potato and lots of spices. Vegan, paleo and whole30 compliant!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4-6 servings
- Category: Main course
- Method: Stovetop
- Cuisine: paleo, whole30, vegan
1 tbsp avocado oil
1 onion, small dice
1 garlic clove, minced
1 medium sweet potato, medium dice
3 stalks celery, chopped
3 cups small diced cauliflower
1 400mLcan full fat coconut milk
1 14oz can diced tomatoes
2 cups water
1 tsp salt
1/2 tsp chipotle powder (I used this one)
1/2 tsp paprika
1/2 tsp thyme
1/2 tsp cumin
1/4 tsp mustard powder
1/4 tsp ground coriander
2 tbsp nutritional yeast
1 tbsp lime juice
pepper to taste
fresh cilantro and sliced avocado as toppings
Heat the avocado oil in a large soup pot over medium heat. Add the onions and garlic and sauté until translucent. (5-7 minutes)
Add the chopped sweet potato, celery, and cauliflower and cook for another 2 minutes.
Add the water, coconut milk, diced tomatoes, spices, lime juice and nutritional yeast. Bring to a simmer and cook, covered, until the vegetables are tender (about 30 minutes). Taste and adjust with more chipotle, salt, pepper or lime juice. Serve with fresh cilantro and sliced avocado.
*For the meat eaters this recipe would be really good with an addition of pulled chicken and/or chopped bacon as a topping.
**This soup tastes even better the second day. (trust me)
Keywords: soup, vegan, paleo, whole30, chipotle