Paleo Sweet Corn Soup
Savor the creamy, wholesome flavors of Paleo Sweet Corn Soup, a cozy bowl of goodness designed for clean eating and packed with nutrient-rich vegetables. Despite the absence of traditional corn, this paleo-friendly recipe recreates the sweet and savory essence with a blend of carrots, sweet potato, and cauliflower, all simmered to perfection in nutrient-dense chicken bone broth (or vegetable broth for a vegetarian option). Coconut milk adds a velvety texture, while nutritional yeast infuses a cheesy, umami depth that’s completely dairy-free. Ready in just 45 minutes, this gluten-free, dairy-free soup makes for an ideal weeknight meal or an elegant appetizer. Garnish with fresh thyme for a touch of earthy sophistication and serve piping hot for a comforting, healthy treat that everyone will love.
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 2 medium carrots, chopped
- 1.5 cups sweet potato, peeled and cubed
- 2 cups cauliflower florets
- 4 cups chicken bone broth (or vegetable broth for vegetarian option)
- 1 cup full-fat coconut milk
- 1 teaspoon sea salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons nutritional yeast
- 1 teaspoon fresh thyme leaves (optional, for garnish)
Instructions
Heat a large pot over medium heat and add the coconut oil.
Once the oil is hot, add the chopped onion and sauté for 3-4 minutes, or until translucent.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the chopped carrots, sweet potato cubes, and cauliflower florets to the pot. Stir to combine with the onion and garlic.
Pour in the chicken bone broth (or vegetable broth) and bring the mixture to a boil.
Reduce the heat to low, cover the pot with a lid, and let it simmer for 20 minutes, or until the vegetables are tender.
Remove the pot from the heat and allow it to cool slightly.
Using an immersion blender or a countertop blender, purée the soup until completely smooth.
Return the soup to the pot and stir in the coconut milk, sea salt, black pepper, and nutritional yeast. Adjust seasoning to taste.
Reheat gently over low heat if necessary, but do not let the soup boil.
Serve hot, garnished with fresh thyme leaves if desired.
Nutrition Facts
Calories |
1481 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.9 g | 115% | |
| Saturated Fat | 75.2 g | 376% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5017 mg | 218% | |
| Total Carbohydrate | 131.6 g | 48% | |
| Dietary Fiber | 28.7 g | 102% | |
| Total Sugars | 38.2 g | ||
| Protein | 52.2 g | 104% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 325 mg | 25% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 4138 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
