This chunky vegan potato soup with carrots, cabbage, and sweetcorn is a perfect comforting meal. It is also healthy and made with whole food ingredients. Gluten-free, oil-free, ready in around 20 minutes.

Chunky vegan potato soup gluten-free oil-free

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 your significant other. But given that extensive showering is needlessly bad for the environment and I am hopelessly single, 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.

Closeup of a vegan potato soup with soy yoghurt on top

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.

Vegan potato soup with peas carrots and sweetcorn

The main ingredient is, of course, potatoes. Aka, a magical ingredient that works in so many recipes. Potato soup is a pretty standard use of them, but one that never gets boring. I also added a lot of other vegetables: carrots, onion, sweetcorn, cabbage, sweetcorn and peas. 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 release a lot of favour.

Vegan potato soup with sweetcorn and green peas

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 about 20 minutes.
  • Perfect for a cosy dinner.
  • Comforting.
  • Low-fat.
  • Oil-free.
  • Gluten-free.

Vegan soup with potatoes and soy yoghurt

How to make chunky vegan soup.

First, add the onion, garlic and tomato paste to a non-stick saucepan and sauté for 2-3 minutes, until they begin to soften.

Add the potatoes, carrots, cherry tomatoes, cabbage, plant based milk, salt, cumin, nutritional yeast and veggie broth. Bring to a simmer and cook, stirring occasionally, until the potatoes are fully cooked through, which usually takes 12-15 minutes.

Closeup of a chunky potato soup in a saucepan

Stir in the peas, sweetcorn and tamari and cook for a further 2 minutes, stirring.

Divide between serving bowl and serve with garnishes of your choice.

Tips and substitutions

Closeup of a potato soup with carrots and sweetcorn

  • 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.

Closeup of a potato soup in a saucepan

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
  • Wild rice soup with jackfruit

Chunky vegan potato soup gluten-free oil-free

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 gluten-free oil-free

Get the Recipe: Chunky Vegan Potato Soup

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.

Ingredients

  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 tbsp tomato paste
  • 15 oz potatoes, chopped (around 2 medium potatoes)
  • 1 large carrot, peeled and chopped
  • 5 oz fresh cherry tomatoes, halved
  • 1 cup cabbage, chopped
  • 3/4 cup plant based milk
  • 1/2 tsp sea salt
  • 1 tsp cumin
  • 2 tbsp nutritional yeast
  • 3 cups vegetable stock
  • 1/2 cup green peas
  • 1/2 cup fresh sweetcorn
  • 2 tbsp tamari

Equipment

  • Saucepan

Instructions 

  • Add the onion, garlic and tomato paste to a non-stick saucepan and sauté for 2-3 minutes, until they begin to soften. 
  • Add the potatoes, carrots, cherry tomatoes, cabbage, plant based milk, salt, cumin, nutritional yeast and veggie broth. Bring to a simmer and cook, stirring occasionally, until the potatoes are fully cooked through, which usually takes 12-15 minutes. 
  • Stir in the peas, sweetcorn and tamari and cook for a further 2 minutes, stirring. 
  • Divide between serving bowl and serve with garnishes of your choice.

Video

Calories: 372kcal, Carbohydrates: 76g, Protein: 17g, Fat: 3g, Saturated Fat: 1g, Sodium: 3330mg, Potassium: 1947mg, Fiber: 13g, Sugar: 20g, Vitamin A: 7768IU, Vitamin C: 76mg, Calcium: 214mg, Iron: 5mg

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Chunky vegan potato soup

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