• Avocado oil
  • 1 package vegan chorizo
  • 2 leeks (white part only), cleaned, quartered and sliced
  • 6 cloves garlic, pressed through garlic press
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1 large sweet potato, peeled and diced
  • 1 (28 ounce) can diced, fire-roasted tomatoes, drained
  • 2 (15 ounce) cans white beans, drained and rinsed
  • 6 cups vegetable broth
  • 1 to 4 cups baby spinach leaves
  • 1 tablespoon fresh, chopped cilantro


  1. Place a large soup pot over medium-high heat, and drizzle in about 1 tablespoon of avocado oil; once the pot is hot, add in the leeks, plus a pinch of salt and pepper, and cook for about 4 minutes, or until they start to become tender; add the garlic and stir, and once aromatic, add in the cumin, chili powder and smoked paprika, and stir to combine.

  2. Add in the diced sweet potato, the drained fire-roasted tomatoes and the navy beans, along with the broth, and to stir to incorporate; bring the soup to a vigorous simmer, then cover with a lid askew, and turn down the heat to allow the soup to simmer for about 20 minutes, or until the sweet potato is tender.

  3. Slice or crumble chorizo and brown in a skillet while the soup cooks. Add to the soup.

  4. Turn off the heat, and check to see if additional salt/pepper is needed; then, stir in the spinach and the cilantro, and serve.