Step 1

Watch the video below for easy visual instructions.

Step 2

Soak the textured vegetable protein in a bowl with 1 1/4 cups of water for about 10 minutes. Then drain and squeeze out the water.

Step 3

Meanwhile, chop veggies + potatoes and heat a skillet over medium heat.

Step 4

Add 1 tablespoon water (or oil) and saute the onion with the peppers for about 3-4 minutes.

Step 5

Add carrot, garlic, potatoes, tomatoes, all spices, tomato sauce bay leaves, and water (or veggie broth) and bring the soup to a boil.

Step 6

Let simmer for about 15 minutes, then add the textured vegetable protein, soy sauce, and balsamic vinegar.

Step 7

Cook for a further 20 minutes or until the potatoes and veggies are softened.

Step 8

Finally, add coconut milk (or your favorite plant-based cream, e.g. oat cream) and stir.

Step 9

Taste and adjust seasoning. Add more salt, pepper, cayenne pepper, etc. to taste.

Step 10

Serve with bread, pasta, or over mashed potatoes. Enjoy!

Step 11

Store leftovers covered in the fridge and reheat with a splash of water.