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Easy Creamy Vegan Potato Chowder

This delicious Easy creamy vegan chowder is my healthy take on the regular chowder. It’s absolutely loaded with creamy textures and feels like a hug in a bowl. This comforting vegan and gluten free soup is packed full of flavours and healthy nutrients…and it’s irresistibly delicious.
Made with potatoes, spinach, beans and lots of seasonings, it’s a nutrients rich power bowl.
Course Dinner
Cuisine American
Keyword soup, vegan
Prep Time 10 minutes
Cook Time 45 minutes
Servings 4 people
Author Simone - Munchyesta.com


  • 2 tbsp Olive Oil or Coconut oil
  • 1 Yellow Onion Diced
  • 3 cloves Garlic Minced
  • 1 Red Bell Pepper Diced
  • 1 cup Sweet Corn
  • 1 cup Red Kidney Beans Rinsed and drained
  • 3 cups Potatoes cur into 1-inch Dices
  • 1 cup Spinach
  • 1 tbsp Mild Curry Powder
  • 2 tbsp Smoked Paprika
  • ¼ tsp Ground Nutmeg
  • ¼ tsp Ground Sage Optional
  • 5 cups Vegetable Broth
  • ½ cup Full Fat Coconut Milk
  • Salt to taste
  • ½ tsp Freshly Ground Pepper
  • 1 bunch Fresh Parsley Chopped


  • Heat coconut oil in a large pot and add the diced onions. Let the onions cook at medium heat while stirring occasionally. Once the onions have cooked for a couple of minutes, add the finely chopped garlic along with bell peppers, corn, kidney beans and potatoes.
  • Season with curry powder, smoked paprika, ground nutmeg, ground sage, salt and pepper and stir together to combine. Let the veggies cook for a couple of minutes before adding the vegetable broth and coconut milk.
  • Combine everything well and bring to a boil. Once the soup boils, lower the heat to a simmer and cover with a lid. Let the chowder simmer at medium heat for 40 minutes while stirring occasionally. 
    Add extra salt and seasonings if needed and serve topped with freshly chopped parsley.