This veganized Spanish-style potato and chorizo soup recipe is the latest installment in Devorah Bowen‘s monthly recipe column The Art of Soups & Stews.
Table of Contents
The Perfect 1-Pot Recipe: Spanish-style Vegan Chorizo Soup with Potatoes
Warm up with this easy vegan soup with vegan chorizo and potatoes. This hearty,
flavorful soup is the perfect one pot recipe that features a rich, spicy broth infused with
smoky paprika. The chorizo adds the signature color and spicy sausage provides a
kick, while tender potatoes create a creamy, comforting texture. It’s the perfect cozy
meal to enjoy during the colder months.
Ingredients You’ll Need
- Plant-based meat alternatives: Plant-Based Chorizo and Plant-Based Spicy Sausage (see note below.)
- Vegetables & Herbs: Yukon (or other Waxy) Potatoes, Onion, Red or Green Bell Pepper, Garlic, Fresh Parsley.
- Condiments: Vegan Chicken Broth (or Vegetable Broth), Olive Oil, Tomato Paste,
- Spices: Ground Cumin, Smoked Paprika, Sweet Paprika, Salt & Pepper.
Ingredient Notes
Traditional recipes use Spanish cured chorizo, which can be hard to find in a plant-based version. To achieve a similar texture and authentic flavor profile, this recipe combines an uncured vegan chorizo with a plant-based spicy sausage.
Recommended Equipment
How to Make This Recipe (Step by Step)
The following is a step-by-step overview of how to make this Spanish-style vegan chorizo soup recipe. For a recap with the ingredient list and exact measurements, be sure to refer to the recipe card below.
Step one: Sauté the vegan Chorizo & Plant-Based Spicy Sausage
Sauté the chorizo in a large pot on medium heat. Remove once nicely browned and
set aside. In the same pot sauté the sausage slices until cooked then remove and set
aside.
Step Two: Sauté the Onions
Heat the oil in the same pot and add in the onions, cumin, sweet and smoked
paprikas. Sauté the onions until translucent, about 4-6 minutes.
Step Three: Add the Tomato Paste, Bell Pepper, Garlic, and Potatoes
Mix in the tomato paste until fully incorporated.
Next, add in the red bell pepper and garlic.
Add the sliced potatoes, mix well, and cook for 1-2 minutes or until the garlic is fragrant.
Step Four: Add the Broth and Simmer
Pour in the vegan chicken broth (or vegetable broth, cover the pot and bring to a hard simmer. Cook for 25 minutes or until the potatoes are fork tender.
Step Five: Add the Vegan Chorizo & Serve the Chorizo Soup
Turn the heat down to medium low and add in the cooked chorizo and sausage. Check for seasoning and adjust with salt & pepper if needed.
Continue to cook uncovered for another 10 minutes or until completely heated through.
Serve hot with a garnish of chopped parsley and enjoy!
Recipe Video
RECIPE CARD
Use the recipe card below to save & print this vegan chorizo soup recipe. For additional step by step photos and video instructions, be sure to read the full article above.
1-Pot Spanish-Style Potato & Vegan Chorizo Soup
Ingredients
- 6 ounces Plant-Based Chorizo - see notes
- 7 ounces Plant-Based Spicy Sausage - sliced on the diagonal, see notes
- 1 1/4 pound Yukon Potatoes - or any waxy potatoes, peeled and sliced thick
- 1 medium onion - diced
- 1 Red Bell Pepper - or green bell pepper, diced
- 4 cups Vegan Chicken Broth - or Vegetable Broth
- 4 cloves Garlic - minced
- 2 tablespoons Olive Oil
- 2 tablespoons Tomato Paste
- 1/2 teaspoon ground Cumin
- 1 teaspoon Smoked Paprika
- 1 teaspoon Sweet Paprika
- 1 pinch Salt - or more, to taste
- 1 pinch Pepper - or more, to taste
- 2 tablespoons Fresh parsley - chopped, for garnish (or to taste)
Instructions
- Sauté the chorizo in a large pot on medium heat. Remove once nicely browned and set aside. In the same pot sauté the sausage slices until cooked then remove and set aside.
- Heat the oil in the same pot and add in the onions, cumin, sweet and smoked paprikas. Sauté the onions until translucent, about 4-6 minutes.
- Mix in the tomato paste until fully incorporated then add in the red bell pepper, garlic and sliced potatoes, mix well and cook for 1-2 minutes or until the garlic is fragrant.
- Pour in the vegan chicken broth, cover the pot and bring to a hard simmer. Cook for 25 minutes or until the potatoes are fork tender.
- Turn the heat down to medium low and add in the cooked chorizo and sausage. Check for seasoning and adjust with salt & pepper if needed. Continue to cook uncovered for another 10 minutes or until completely heated through.
- Serve hot with a garnish of chopped parsley and enjoy!
Equipment
Notes
- Traditional recipes use Spanish cured chorizo, which can be hard to find in a plant-based version. To achieve a similar texture and authentic flavor profile, this recipe combines an uncured vegan chorizo with a plant-based spicy sausage.
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More Vegan Recipes You Might Like
If you enjoyed this vegan chorizo soup recipe, you might also enjoy the following vegan recipes.
- Vegan Birria (Made with Jackfruit)
- Vegan Dumpling Soup (With Chickpeas)
- Restaurant Style Vegan Broccoli Cheese Soup
- Thai Red Curry Noodle Soup (Easy Recipe With Tofu)
- 1-Pot Stuffed Bell Pepper Stew
- 1-Pot Tuscan White Bean Soup (Vegan & Easy To Make)
- Vegan Lasagna Soup (Easy, Comforting & Delicious)
