Chunky Vegan Potato Soup

Chunky Vegan Potato Soup Recipe

By Earth of Maria

👩‍🍳Cook Time: 20 mins

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

Instructions

1Add the onion, garlic and tomato paste to a non-stick saucepan and sauté for 2-3 minutes, until they begin to soften.

2Add 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.

3Stir in the peas, sweetcorn and tamari and cook for a further 2 minutes, stirring.

4Divide between serving bowl and serve with garnishes of your choice.

View Full Recipe

Related Recipes

Top Vegan Recipe Resources 🥑

Earth of Maria

Earth of Maria

I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.