Rustic, hearty, and deeply comforting spicy vegan soup with tofu chorizo, chickpeas, potatoes, and kale. This flavor-packed, full meal in a bowl is perfect for chilly days, but so good you'll crave it year-round! Gluten-free and oil-free options.
This soup has pretty much everything I crave. Spicy broth, vegan chorizo, loads of spices, mushrooms, kale, garlic, potatoes. It's soul-warming, and I already know I'll be making many, many more batches over the next few chilly months.
If you love comforting, flavor-packed soups like this one, don't miss this Lentil Cabbage Soup.
What Type of Vegan Chorizo To Use
I've tested this recipe with my Homemade Vegan Tofu Chorizo and the vegan chorizo from Trader Joe's. If you're familiar with Trader Joe's chorizo you know it's delicious! But I think it's a bit too overpowering in this particular soup. It also contains a lot more fat than tofu chorizo, in case that's a concern for you.
If you don't feel like making your own tofu chorizo (it's VERY easy, though, I promise) another store-bought option that I think would work well here is El Capitan by No Evil Foods.
Step By Step Instructions
This is a summary to give an overview of the basic process. Scroll down to the recipe for complete instructions.
- Begin by making the Tofu Chorizo (<---- full instructions here). You'll sauté the crumbled tofu in oil and a homemade spice chorizo spice blend. It's very straightforward. You can do this in advance or just before making the soup.
- For the soup, sauté onion until softened.
- Next you'll add garlic and mushrooms, and cook until the mushrooms have softened, about 10 minutes.
- Add tomato paste, a few spices, and the chorizo, and stir to combine.
- Add potatoes, broth, chickpeas, salt and pepper, and bring to a boil.
- Reduce the heat to a simmer and cook for about 15 minutes or until the potatoes are fork tender. Stir in finely chopped kale, remove from heat, then serve.
And that's it! Your spicy vegan soup is ready to enjoy.
As I mentioned, this is a very hearty soup, basically a full meal in a bowl because of the tofu, chickpeas, potatoes, and veggies. I can eat it all by itself and be perfectly happy.
However, this sort of spicy broth just begs to be sopped up with a big piece of crusty bread or cornbread. I've also been known to crumble a handful of tortilla chips into my bowl because I love crunch.
But even if you skip the bread and chips, a generous dollop of plain vegan yogurt is highly recommended. There's just something about the cool, tangy yogurt mingling with the spicy soup that is so, SO good.
I make this homemade cultured cashew yogurt pretty regularly, so that's what we used. And it was perfect! The nice thing about homemade cashew yogurt is it has a thinner, more naturally creamy consistency, whereas store-bought vegan yogurt and sour cream tend to be a bit gelatinous. I now have a recipe for almond milk yogurt, which would also be great with this soup.
If you decide to garnish with store-bought yogurt just be sure to select one that's completely plain and unsweetened.
Storage and Freezing
This soup reheats beautifully throughout the week and is a great addition to weekly meal prep. Store in an airtight container the refrigerator for up to 5 days.
Vegan chorizo and potato soup also freezes well. Thaw overnight in the refrigerator and reheat on the stovetop or in the microwave.
I hope you enjoy this spicy vegan chorizo and potato soup! Be sure to leave a comments and star rating below if you give it a try.
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Spicy Vegan Chorizo and Potato Soup
- 1 batch Homemade Tofu Chorizo, recommended - Or sub 1 package store-bought vegan chorizo such as No Evil Foods or Trader Joe's (TJ's tends to overpower).
- 2 medium yellow onions, chopped
- 8 cloves garlic, minced
- 16 ounces cremini or white button mushrooms, sliced
- 3 tablespoons tomato paste
- 1 tablespoon smoked paprika
- ½ teaspoon cayenne - 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 cooked chickpeas or 1 (15 oz) can rinsed and drained
- 1 small bunch of kale, curly or Tuscan, thick stems removed, chopped
- plain vegan yogurt - Optional but highly recommended.
- 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.
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used. We calculate this information using the online calculator cronometer.com.