Spicy Vegan Chorizo Potato Soup

1 batch Homemade Tofu Chorizo, recommended - Or sub 1 package store-bought vegan chorizo such as No Evil Foods or Trader Joe's (TJ's tends to overpower).

2 medium yellow onions, chopped

8 cloves garlic, minced

16 ounces cremini or white button mushrooms, sliced

3 tablespoons tomato paste

1 tablespoon smoked paprika

½ teaspoon cayenne - Adjust to desired level of spice and depending on how spicy your chorizo is.

3 tablespoons nutritional yeast

2 pounds russet potatoes, peeled and cut into 1-inch pieces

8 cups vegetable broth

up to 1 teaspoon sea salt, depending on saltiness of broth

black pepper

1 ¾ cups cooked chickpeas or 1 (15 oz) can rinsed and drained

1 small bunch of kale, curly or Tuscan, thick stems removed, chopped

subheading: Garnish:

plain vegan yogurt - Optional but highly recommended.

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Directions at myquietkitchen.com

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