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