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+ servings
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.


  • 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


  • Saucepan


  • 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.


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