Chipotle Cauliflower Soup
This vegan soup is creamy, spicy, and loaded with vegetables. Every time I serve it to people, they absolutely love it! It’s a great way to get in your vegetables in the winter, and stores well in the refrigerator. You can always add more or less chipotle peppers, but I find that 2-3 gives it just the right amount of flavor and spice. Enjoy, and don’t forget to leave a review!
What Ingredients do I needs to make this?
Cauliflower
Low sodium vegetable broth
Red onion
Unsweetened milk of choice (I use almond milk)
Carrots
Canned chipotle peppers in adobo sauce
Garlic
Olive oil
Lemon
Cayenne
Salt
Pepper
Optional for garnish: cilantro, green onion, croutons
Do I need to use low sodium vegetable broth?
You can use regular vegetable broth if you prefer, I like low sodium broths because I can always add more salt if needed but sometimes regular broths make soups too salty and there’s really no way to fix that!
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Chipotle Cauliflower Soup
Ingredients
- 1 large head cauliflower (chopped into florets)
- 4 cups low sodium vegetable broth
- 1 medium red onion (chopped)
- 1/2 cup unsweetened milk of choice (I use almond milk)
- 2 large carrots (chopped)
- 2-3 chipotle peppers (canned in adobo sauce)
- 4-6 cloves garlic
- 3 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp cayenne
- Salt and pepper to taste
- Optional for garnish: cilantro, green onion, croutons
Instructions
- Preheat oven to 400. Mix cauliflower and 2 tbsp olive oil until all are lightly coated. Lay on baking sheet and sprinkle with a pinch of salt. Cook until tender (about 30 min).
- When cauliflower is almost ready, heat the remaining 1 tbsp olive oil in a large pot on medium heat and add in chopped onion.
- Cook until translucent, then add in the carrots. Add paprika and a pinch of salt. Then add the garlic and stir until fragrant. Add in the broth, cover, and bring to a simmer.
- Once simmering, add the cauliflower and keep covered. Let simmer and stir occasionally for 20 min.
- Remove from heat and let cool for a few minutes.
- Pour into food processor or blender. Blend until smooth, slowly adding in almond milk and lemon juice. Blend in the chipotle peppers. Add more lemon juice to taste. Salt and pepper to taste.
- Garnish with optional toppings, serve, and enjoy!
