My daughter's new favorite. I used vegan chorizo sausage from Trader Joe's to create a tasty, and little bit spicy, super thick and filling soup. Simple and quick. Yum.
12 oz vegan Chorizo sausage
1 yellow onion, diced
4 cloves garlic, minced
4 cups vegetable broth
1.5 lbs potatoes(red or russet), cubed
2 cups plant milk
2 Tbsp cornstarch
2 cups corn frozen/canned (*fresh corn kernels can be used-add with potatoes in step#3)
1 cup vegan sour cream
Salt and pepper to taste
Vegan cheddar cheese, shredded
Green onions, sliced for garnish
1. Heat 1 Tbsp olive oil in a large stockpot or Dutch oven over medium heat. Add sausage and cook until browned, approximately 5 minutes. Remove from pot and set aside.
2. Add a little more oil then saute garlic and onion, stirring frequently, until onions translucent, approximately 4 minutes; season with salt and pepper. Stir in broth and bring to a boil. Add potatoes, return to boil and cook until tender, approximately 10 to12 minutes.
3. Wisk together plant milk and corn starch then stir into soup. Heat, stirring frequently until boiling; cook 2 minutes. Return chorizo to pot and stir in corn, continue to cook until it comes to a low boil then continue to cook until thickened, approximately 3 to 4 minutes.
4. Stir in vegan sour cream until heated through. Serve topped with vegan cheddar and green onions.