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One-Pot Spanish Potato Vegan Chorizo Soup ready to serve with fresh herbs.

1-Pot Spanish-Style Potato & Vegan Chorizo Soup

A vibrant and hearty soup packed with the smoky allure of vegan chorizo and creamy Yukon potatoes, perfect for comforting weeknight dinners.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Spanish, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Soup
  • 6 ounces Plant-Based Chorizo Adds a smoky and spicy flavor.
  • 7 ounces Plant-Based Spicy Sausage Provides a satisfying bite, sliced on the diagonal.
  • 1 1/4 pounds Yukon Potatoes Waxy and creamy, adds heartiness.
  • 1 medium onion Diced, brings aromatics.
  • 1 Red Bell Pepper Diced, adds sweetness and color.
  • 4 cups Vegan Chicken Broth Plant-based broth to infuse flavor.
  • 4 cloves Garlic Minced, enhances overall flavor.
  • 2 tablespoons Olive Oil For sautéing ingredients.
  • 2 tablespoons Tomato Paste Adds tangy depth.
  • 1/2 teaspoon ground Cumin Earthy and warm flavor.
  • 1 teaspoon Smoked Paprika Adds traditional Spanish smokiness.
  • 1 teaspoon Sweet Paprika Provides a gentle sweetness.
  • 1 pinch Salt To taste.
  • 1 pinch Pepper To taste.
  • 2 tablespoons Fresh parsley Chopped for garnish.

Method
 

Preparation
  1. In a large pot over medium heat, sauté the plant-based chorizo until it’s nicely browned. Remove it from the pot and set aside.
  2. In the same pot, add the sliced plant-based spicy sausage and cook until well done. Remove and set aside with the chorizo.
  3. Heat olive oil in the same pot. Add the diced onions, ground cumin, smoked paprika, and sweet paprika. Sauté the onions for about 4-6 minutes until they turn translucent.
  4. Mix in the tomato paste and stir continuously until fully incorporated. Add the diced red bell pepper, minced garlic, and thickly sliced Yukon potatoes. Stir well and allow to cook for 1-2 minutes until the garlic becomes fragrant.
  5. Pour in the vegan chicken broth, cover the pot, and bring it to a hard simmer. Cook for about 25 minutes or until the potatoes are fork-tender.
  6. Lower the heat to medium-low and return the cooked chorizo and sausage to the pot. Season with salt and pepper to taste. Continue to cook uncovered for another 10 minutes until everything is heated through.
  7. Dish up the soup hot, garnishing with fresh chopped parsley.

Notes

For an extra layer of flavor, consider adding a splash of lemon juice before serving. If you prefer a thicker consistency, you can mash a few of the cooked potatoes in the soup.