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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.
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