All hail the potato! Spiced Potato, Chili and Sliced Greens Soup (VG, GF, Oil-Free)

Many vegans will back me up here, if not all of them. Potatoes are the food of the gods. You can make anything you want out of them from delicious chips to breakfast rosti, to a beautiful saag aloo; potatoes have your back, they can do it all.

There are actually a surprising number of health benefits associated with potatoes: they’re alkalising and anti-inflammatory which is good for the gut and body in general, they help promote digestion as they’re high in fiber, and they help promote both heart and brain health! Now that’s a powerful vegetable!

But we must be careful not to turn to the potato to solve all our problems, you can’t heal a dodgy tummy or lose weight sustainably if you eat nothing but fried chips smothered in vegan mayo or cheeze! Or maybe you can, feel free to prove me wrong! But you can consume the delicious potato in lots of different healthy dishes that can help warm you up, settle your tummy and of course aren’t too heavy so you feel like you’re walking around permanently bloated!

This particular dish is one of my favorites. Back when we were all allowed to mingle, and I could go into the office – one of my favorite lunches was a soup cooked by the chefs there touted as “Goan Potato Soup” of course on closer research I couldn’t find anything that suggested it was particularly Goan. I have tried to recreate their masterpiece, with a few tweaks here and there which make this dish a little bit of a cross between Goan spices, a Portuguese Caldo Verde and just a nice hearty chunky potato soup. I don’t really know what it is, but what it is… is delicious.

Especially when you cook in advance – most of the dishes I make I tend to say “eat immediately” or “best served fresh” etc. but honestly with this dish gets better with a little age, leave it to really soak and let all the spices and flavors come together and your day-after-dinner or lunch will be a merry one!

This dish can honestly be as spicy as you like, I’m not going to tell you how much to blow your face off, but with the recipe below you’ll find it just has that perfect spice edge and warmth to fill you up and spur you on! It’s also:

  • Super Quick
  • Ultra Cheap and
  • Can be easily stretched / increased

So there’s not really any reason NOT to make it!

Yummy Spiced Potato and Shredded Greens Soup

  • Servings: 6 portions
  • Difficulty: Easy
  • Print

Simple, healthy, cheap and vegan - all of the best things in a soup to enjoy at lunch or dinner!



  • 4 large all-purpose Potatoes (I used Maris Piper), chopped into bite sized chunks
  • 1 large bag any Shredded Greens (Spring Greens, Kale, whatever you like)
  • 1 large Red Onion, finely diced
  • 5 large cloves Garlic, thinly sliced
  • 1 or 2 large Red Chilis (depending on how hot you want it), sliced
  • 1 thumb-sized piece of Ginger, finely chopped
  • 750ml Vegetable Stock + 500ml Boiling Water
  • 1 tsp Ground Turmeric
  • 1 tsp Ground Cumin
  • 3 level tsp Mild Curry Powder
  • 1/4 – 1/2 tsp Chili Powder
  • 2 tsp Salt
  • 1 tsp Black Pepper
  • Juice of 1/2 Lime


  1. Heat a large non-stick pot over a medium heat
  2. Fry the onions, stirring occasionally until they begin to soften (~ 5 minutes), if using a heavy bottomed pan and the onions start to stick, add 2 tbsp of water to fry in
  3. Once softened add the garlic, ginger, chili, half the salt and the spices and stir – fry for a further 2-3 minutes
  4. Add the potatoes and stir, ensuring that they’re all covered in the onion & spice mixture, allow to cook for a further 2 minutes
  5. Taste the Onion, adjust and add a little extra cumin/curry powder if the flavor is weak, or a little extra chili powder if you want more spice
  6. Pour in your water and stock, ensuring that it covers all of the potatoes, stir to combine then bring to a boil
  7. Once boiling turn the temperature down and cover, leaving to simmer for 15 minutes until the potatoes are fork-tender
  8. Taste at this point, and add the remaining salt if you think it needs it
  9. Add the sliced greens , stir in ensuring they’re all in the soup, then cover and leave to simmer for a further 4-5 minutes so the greens wilt a little
  10. Remove from the heat, stir in the juice of half a lime (or the whole lime if you love that citrus hit) and serve, or wait for it to cool down and store it in the fridge in an air tight soup container for up to 5/6 days

Buon Appetito!

The world is a pretty crazy place at the moment so hopefully this post inspires you, and we would love to hear what you’re cooking and also we’d love to see your attempts at the above dish and how you change it to be yours, so tweet us @rockinblues and @PlantBasedSQL on Twitter and let us know your snug story!