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Spicy Vegan Chorizo and Potato Soup
5 from 30 votes

Spicy Vegan Chorizo and Potato Soup

Spicy Vegan Chorizo and Potato Soup combines a plant-based tofu chorizo or store-bought vegan alternative with cremini mushrooms, garlic, onion, russet potatoes, chickpeas, and kale, simmered in vegetable broth and seasoned with smoked paprika, tomato paste, and cayenne pepper. The soup yields a hearty, warmly spiced broth enriched with tender potatoes and nutritious greens, ideal as a satisfying vegan meal.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 6 servings
Calories: 430 kcal
Course: Soup

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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

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%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 430

% 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.