Spicy Vegan Chorizo and Potato Soup
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
6 servings
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Calories
430 kcal
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Course
Soup
Spicy Vegan Chorizo and Potato Soup
Description
This soup starts by sautéing chopped onions and garlic until soft, then adding sliced mushrooms to cook until tender. Tomato paste, smoked paprika, cayenne pepper, nutritional yeast, and vegan chorizo are stirred in to build a rich, spicy base. Russet potatoes and vegetable broth are added, bringing the soup to a boil before chickpeas are introduced for added protein and texture.
Simmering continues until potatoes are fork-tender. A handful of chopped kale is stirred in last, wilting slightly in the residual heat. The combination produces a thick, chunky soup with layers of smoky spice and plant-based savory elements, balanced by the earthiness of mushrooms and the freshness of kale.
The soup is served with an optional dollop of plain vegan yogurt, enhancing creaminess and providing a cooling contrast to the spice. It fits well as a filling lunch or dinner, offering a nutritious vegan option that features familiar soup textures and robust flavor.
Leftover soup keeps well refrigerated for up to five days and freezes for longer storage. Spices are adjustable depending on the heat tolerance and the type of vegan chorizo used.
Ingredients
- 1 batch tofu chorizo Or sub 1 package store-bought vegan chorizo such as No Evil Foods or Trader Joe's (TJ's tends to overpower, homemade, recommended
- 2 medium yellow onion chopped
- 8 cloves garlic minced
- 16 ounces cremini mushrooms or white button mushrooms, sliced
- 3 tablespoons tomato paste
- 1 tablespoon smoked paprika
- ½ teaspoon cayenne pepper Adjust to desired level of spice and depending on how spicy your chorizo is
- 3 tablespoons nutritional yeast
- 2 pounds russet potatoes peeled and cut into 1-inch pieces
- 8 cups vegetable broth
- up to 1 teaspoon sea salt depending on saltiness of broth
- black pepper
- 1 ¾ cups chickpeas cooked or 1 (15 oz) can rinsed and drained
- 1 small kale curly or Tuscan, thick stems removed, chopped
Garnish:
- vegan yogurt Optional but highly recommended, plain
Instructions
- Preheat a large soup pot over medium heat. Cook the onions, stirring occasionally, until softened, about 8 minutes. Add garlic and cook, stirring frequently, 1 to 2 minutes. Add mushrooms and cook, stirring occasionally, until softened, about 10 minutes.
- Add tomato paste, smoked paprika, cayenne, nutritional yeast, and chorizo, and stir to combine. Cook 1 to 2 minutes to heat the chorizo and allow flavors to mingle. Add potatoes, broth, salt, and pepper, and bring to a boil.
- Add chickpeas and reduce heat to a simmer. Cook for about 15 minutes or until potatoes are fork tender. Stir in kale, remove from heat, and let sit for a few minutes.
- Serve with a generous dollop of vegan yogurt. We loved this soup with homemade cashew yogurt, but store-bought yogurt or sour cream is also fine, as long as it's 100% plain and unsweetened.
Notes
- Store leftover soup in the refrigerator for up to five days to maintain freshness.
- The soup freezes well, allowing for extended storage and easy reheating.
- Adjust cayenne pepper quantity based on your preferred spice level and the strength of your chorizo substitute.
- For the best flavor, use homemade tofu chorizo or milder store-bought vegan chorizo varieties, as some brands may overpower the soup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 430 kcal
% Daily Value*
| Calories | 430kcal | 22% |
| Carbohydrates | 53g | 18% |
| Protein | 25g | 50% |
| Fat | 14g | 22% |
| Fiber | 10g | 40% |
| Sugar | 9g | 18% |
| Vitamin A | 2097IU | 42% |
| Vitamin C | 18mg | 20% |
| Calcium | 135mg | 14% |
| Iron | 6.6mg | 37% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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