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Spicy Vegan Chorizo and Potato Soup

A warm and hearty dish perfect for family dinners and meal prep, featuring a rich blend of spices, potatoes, and chickpeas.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Comfort Food, Vegan
Calories: 325
Ingredients Method Notes

Ingredients
  

For the soup base
  • 2 medium yellow onions, chopped For a sweet and aromatic foundation
  • 8 cloves garlic, minced Adds pungent flavor
  • 16 ounces cremini or white button mushrooms, sliced Provides a heartiness to the soup
  • 3 tablespoons tomato paste Adds depth of flavor
  • 1 tablespoon smoked paprika Essential for replicating chorizo flavor
  • ½ teaspoon cayenne Adjust for desired spice level
  • 3 tablespoons nutritional yeast Provides a cheesy flavor
  • 8 cups vegetable broth Warming base for the soup
  • 1 teaspoon sea salt Adjust based on broth saltiness
  • black pepper For seasoning
Main ingredients
  • 2 pounds russet potatoes, peeled and cut into 1-inch pieces Adding creaminess to the soup
  • 1 ¾ cups cooked chickpeas or 1 (15 oz) can rinsed and drained Adds plant-based protein
  • 1 small bunch kale, thick stems removed, chopped Adds nutritional value and color
  • plain vegan yogurt Optional for a creamy finish
Homemade Tofu Chorizo
  • 1 batch tofu chorizo Flavorful base for the soup

Method
 

Preparation
  1. Preheat a large soup pot over medium heat.
  2. Add the chopped onions to the pot and stir occasionally for about 8 minutes until they become translucent.
  3. Stir in the minced garlic and cook for 1 to 2 minutes until fragrant.
  4. Add the sliced mushrooms and cook for about 10 minutes, stirring occasionally.
  5. Mix in the tomato paste, smoked paprika, cayenne, nutritional yeast, and the homemade tofu chorizo. Cook for 1 to 2 minutes.
Cooking
  1. Add the peeled and diced potatoes and pour in the vegetable broth.
  2. Season with salt and black pepper to taste, then bring to a boil.
  3. Once boiling, add the cooked chickpeas and reduce to a simmer for about 15 minutes until the potatoes are fork-tender.
Finishing Touches
  1. Stir in the chopped kale and let it wilt.
  2. Serve warm, topping each bowl with a dollop of plain vegan yogurt.

Notes

Make ahead by preparing a double batch; this soup stores well for up to 5 days in the refrigerator. For variations, consider adding other vegetables like carrots or bell peppers.