This chunky vegan potato soup with carrots, cabbage, sweetcorn and kale is a perfect comforting meal. It is also healthy and made with whole food ingredients. Gluten-free, oil-free, ready in around 20 minutes.
Ah, soup season. I have a love-hate relationship with it. Hate, because I’m just not a fan of autumn and winter. Sure, the holidays are fun, but not cold weather, rain, and feeling like it’s nighttime at 4 pm. Love, because I get to eat soup pretty much on the daily. It’s the best way to stay warm, right after cold showers and cuddling bae. But when extensive showering is needlessly bad for the environment and bae is nonexistent, soup it is.
So, grab your bowls and spoons because this veggie-packed chunky vegan potato soup is not one that you wanna miss! Seriously, this is perhaps my favourite soup that I’ve made to this date.
Chunky vegan potato soup
Okay, let’s discuss this super flavourful potato soup. When I was taking pictures for this blog post, it was hard not to dive in and eat all of it within five minutes because it smells so good. And you bet it tastes even better.
The main ingredient is, of course, potatoes. Aka, a magical ingredient that works in so many recipes. Potato soup is, of course, a pretty standard use of them, but one that never gets boring. I also added a lot of other vegetables: carrots, onion, sweetcorn, cabbage and kale. They add a lot of natural flavour and texture so that every spoonful is exciting. I flavoured the broth with tomato paste, tamari, and also some oat milk (but you can use any vegan milk of your choice). The veggies themselves, of course, release a lot of flavour.
If you want to, you can blend this chunky vegan soup, but I have to admit that the chunkiness makes it special. I’ve always chosen chunky soups over creamy ones because I’m a big fan of a lot of texture in my food.
What makes this soup extra special?
It is…
- Full of flavour.
- Bursting with healthy ingredient.
- A great way to eat more vegetables.
- Easy to make.
- Ready in under 25 minutes.
- Perfect for a cosy dinner.
- Comforting.
- Low-fat.
- Oil-free.
- Gluten-free.
How to make chunky vegan soup.
- Add the onions and the carrots to a non-stick saucepan and cook for 2-3 minutes, until they begin to soften.
- Add the fresh tomatoes, potatoes, veggie stock, oat milk, nutritional yeast, cumin and tomato paste. Simmer on a medium heat for around 15 minutes, until the potatoes are fully softened. Pour in more vegetable stock if the soup starts to look too thick.
- Stir in the kale and sweetcorn and cook for a further 2-3 minutes, until the kale had wilted. Serve immediately, or store in the fridge in an air-tight container for up to 3 days.
Tips and substitutons
- Add any other vegetables of your choice: for example, zucchini, bell peppers, different leafy greens, etc.
- Blend this soup if you are not a fan of chunky.
- Add or remove spices to switch up the flavour profile.
Other vegan soup recipes
- Leek and potato soup
- Noodle soup with roasted chickpeas
- Vegetable rice soup with black beans
- Chickpea and vegetable rice noodle soup
Let me know in the comments: what’s your favourite soup? If you give this chunky vegan potato soup a go, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations, and leave your feedback in the comments below!
Chunky Vegan Potato Soup
Equipment
- Saucepan
Ingredients
- 1 large onion chopped
- 1 large carrot peeled and chopped
- 5 oz fresh cherry tomatoes halved
- 2 medium potatoes chopped
- 2 cups vegetable stock
- 3/4 cup oat milk or any other vegan milk of choice
- 1 tbsp nutritional yeast
- 1 tsp cumin
- 2 tbsp tomato paste
- 2 cups kale de-stemmed and chopped
- 1/2 cup fresh sweetcorn
Instructions
- Add the onions and the carrots to a non-stick saucepan and cook for 2-3 minutes, until they begin to soften.
- Add the fresh tomatoes, potatoes, veggie stock, oat milk, nutritional yeast, cumin and tomato paste. Simmer on a medium heat for around 15 minutes, until the potatoes are fully softened. Pour in more vegetable stock if the soup starts to look too thick.
- Stir in the kale and sweetcorn and cook for a further 2-3 minutes, until the kale had wilted. Serve immediately, or store in the fridge in an air-tight container for up to 3 days.
Nutrition
yummmmmm! I will deffo be trying this it sounds delicious!