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    Oh My Veggies » Vegan Recipes » Vegan Soups & Stews

    Chunky Vegan Potato Soup

    Published: Oct 31, 2019 · by Nicole · Updated: Mar 24, 2022 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    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 and ready in 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.

    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.

    How to make this 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.

    Onion and garlic in a tomato sauce in a saucepan
    Chunky vegetable soup with potatoes and peas in a saucepan

    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.

    Recipe tips and substitutions

    • 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 soups. This can be done either a standard or an immersion blender.
    • Add or remove spices to switch up the flavour profile.

    How to store and freeze vegan potato soup

    This soup keeps really well in the fridge for 4-5 days, making it ideal for batch cooking. Store it in an airtight container and reheat either on the stove or in the microwave.

    You can also store it in freezer-friendly ziplock bags, leaving a bit of room for expansion, for up to 2 months. Allow to thaw fully in the fridge before reheating on the stove or in the microwave.

    Other vegan soup recipes

    • Noodle soup with roasted chickpeas
    • Sweet potato soup
    • Split pea soup
    • Spicy butternut squash 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 (@ohmyveggies) so I can see your creations, and leave your feedback in the comments below!

    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.
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 0 minutes
    Cook Time: 20 minutes
    0 minutes
    Total Time: 20 minutes
    Course: Soup
    Cuisine: Vegan
    Diet: Vegan, Vegetarian
    Keyword: earth of maria, lunch, Potatoes, soup, to move, Vegetables
    Servings: 2 servings
    Calories: 434kcal
    Author: Oh My Veggies

    Equipment

    • 1 Saucepan

    Ingredients

    • 1 tbsp olive oil
    • 1 large onion diced
    • 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
    • ¾ cup plant based milk
    • ½ tsp sea salt
    • 1 tsp cumin
    • 2 tbsp nutritional yeast
    • 3 cups vegetable stock
    • ½ cup green peas
    • ½ cup fresh sweetcorn
    • 2 tbsp tamari
    US Customary - Metric

    Instructions

    • Add the olive oil to a large saucepan over a medium heat. Add the onion, garlic and tomato paste and sauté for 2-3 minutes, until they begin to soften. 
      1 tbsp olive oil, 1 large onion, 2 cloves garlic, 2 tbsp tomato paste
    • 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. 
      15 oz potatoes, 1 large carrot, 5 oz fresh cherry tomatoes, 1 cup cabbage, ¾ cup plant based milk, ½ tsp sea salt, 1 tsp cumin, 2 tbsp nutritional yeast, 3 cups vegetable stock
    • Stir in the peas, sweetcorn and tamari and cook for a further 2 minutes, stirring. 
      ½ cup green peas, ½ cup fresh sweetcorn, 2 tbsp tamari
    • Divide between serving bowl and serve with garnishes of your choice.

    Video

    Notes

    You can keep this soup the fridge for 4-5 days. Store it in an airtight container and reheat either on the stove or in the microwave.
    You can also store it in freezer-friendly ziplock bags, leaving a bit of room for expansion, for up to 2 months. Allow to thaw fully in the fridge before reheating on the stove or in the microwave.

    Nutrition

    Calories: 434kcalCarbohydrates: 76gProtein: 17gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 3330mgPotassium: 1959mgFiber: 13gSugar: 20gVitamin A: 7798IUVitamin C: 76mgCalcium: 219mgIron: 5mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
    « Wild Mushroom and Potato Pizza on Whole Grain Naan
    Ginger Orange Cranberry Sauce »

    30 Minutes or Less, Earth of Maria, Gluten-free Vegan Recipes, Nut Free Vegan Recipes, Soy Free Vegan Recipes, Vegan Dinner Recipes, Vegan Recipes, Vegan Soups & Stews, Vegan Weeknight Meals, Vegetarian Recipes, Vegetarian Soups & Stews Green peas, nutritional yeast, potatoes, Sweetcorn, vegetables

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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
    Learn more here.

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