Chipotle Vegetable Soup (vegan, paleo, whole30)

chipotle soup

5 from 1 reviews

A hearty, chipotle spiced soup loaded with cauliflower, sweet potato and lots of spices.  Vegan, paleo and whole30 compliant!



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

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