Vegetarian Chipotle Taco Soup with Cauliflower
This naturally gluten free vegetarian taco soup recipe is full of satisfying flavor, and jam packed with veggies.
Servings 8
Equipment
Ingredients
- 1 medium-to-large head of cauliflower crumbled
- 8 oz baby bella mushrooms chopped
- 2 tablespoon olive oil
- ½ medium yellow onion chopped
- 1 red bell pepper chopped
- 3 teaspoon chili powder divided
- 2 teaspoon smoked paprika divided
- 32 oz vegetable broth
- 2 cups water
- 1 can black beans rinsed and drained
- 8 oz can tomato sauce
- 10 oz can diced tomatoes with green chilies
- 1 can corn drained
- 2 chipotle peppers from a can of chipotles in adobo chopped
- 1 tablespoon sauce from a can of chipotles in adobo
- ¼ small lime juice of
- 1.5 teaspoon cumin
- 1 teaspoon oregano
- sea salt to taste
Instructions
- First, prepare your veggies: Chop the cauliflower into large florets, then pulse in batches in a food processor until crumbled. Pulse the mushrooms in the food processor until chopped. Chop the onion, red bell pepper, garlic, and chipotle pepper.
- Heat 2 tablespoon olive oil for one minute in a soup pot or Dutch oven over medium-high heat. Add the onion and red bell pepper and cook for four minutes, until they begin to soften.
- Stir in the garlic and cook for 30 seconds, then stir in the cauliflower and mushrooms.
- Season the veggies with 1 teaspoon chili powder and 1 teaspoon smoked paprika. Continue to cook over medium-high heat for another 7 minutes, stirring occasionally.
- Meanwhile, open all of the cans, drain and rinse the black beans, and drain the corn.
- After sauteing the cauliflower and mushrooms for 7 minutes, stir in all of the other ingredients, including the rest of the chili powder and smoked paprika.
- Bring soup to a boil, then reduce heat to medium-low and simmer for 20 minutes to allow the flavors to blend.
- Serve the taco soup hot, topped with shredded cheese. (I also threw some crunchy sea salt & lime poblanos onto mine.)
Notes
Cauliflower has a better texture roasted, but since it’s summertime, I decided to do this soup entirely on the stove top today. You can also leave the florets a little bigger instead of crumbling them as I did here; it’s all a matter of textural preference.