GF Vegan Peruvian-Inspired Purple Potato And Mushroom Soup

April 7, 2023
A hearty, vegan and naturally gluten-free Peruvian-inspired soup that will warm your belly with an abundance of mushrooms, new potatoes, sweet peas, vegan sour cream and fresh herbs.
Soup generally makes me happy, especially on cold days or on my period, any time of the year. The original recipe got a little bit mixed up because I didn't get lima beans in the market so I decided to go for the sweet peas I had at home, and instead of the yellow potatoes I used purple.
I have found that ají panca is often found in Peruvian soups so I was glad I still had some of what my friend gave to me, and I was able to make this soup. It wouldn't taste the same without it. Ají panca is a Peruvian chili paste, which can be found in most ethnic food stores. If you can't get your hands on it you can replace it with any other kind of chili paste. I often use Korean gochujang or Hungarian chili pastes, when I do not have ají panca in my pantry.
orange-colored Peruvian vegan soup in a white bowl, over a blue tea towel and next to a spoon.

GF Vegan Peruvian-Inspired Purple Potato And Mushroom Soup

Recipe Type: Soups and Stews
utensils YIELDS 4 servings
herb graphic for recipe card
  • 2 large purple potatoes
  • 1 tbsp salt for the cooking water
  • 1 tbsp olive oil
  • 1 medium red onion, diced fine
  • 1 can or 200 g slcied mushrooms
  • 1 tbsp ají panca
  • 1 tsp garlic puree
  • ¼ tsp Himalaya salt
  • ¼ cup mushroom broth
  • 1 cup frozen or fresh sweet peas
  • 1 cup plant milk or cream
  • 1/2 cup smoked vegan cheese
  • 1 tbsp fresh herbs (each) - tarragon, cilantro, parsley
  • sea salt and fresh ground pepper
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1. Cut purple potatoes in half, lengthwise. Add to a medium-sized pot and cover with water. Add salt. Bring to a boil, and simmer until tender but not soft (about 8–10 minutes).

2. Add a drizzle of olive oil, and onion to a large pot and sauté over on medium-high heat. Sauté until the onion is beginning to soften, then add in mushrooms. Cook until mushrooms begin to caramelize, don’t stir too much because they can get mushy. Stir in garlic and ají panca paste. Season with salt and pepper. Cook for an additional 1–2 minutes. Add the sweet peas  (or other beans/legumes).

3. De-glaze the bottom with the mushroom broth.

4. Add the vegan cream or plant milk, and cook over small heat. You don’t want to boil the soup!

5. While the soup heats, chop the fresh herbs and add to the soup.

6. Dice the vegan smoked cheese only stirring it into the soup just before ladling into bowls.

7. Taste and adjust seasoning.

8. You want to do this last because the cheese is salty, and you may not want more salt.

Also by Imola: Hungarian Heirloom Pea Soup

Vegan Tofu Chilaquiles

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Photo: Imola Toth

Imola is a Hatha and Ashtanga yoga teacher, tree planter and writer and editor of Raised by the Wolf, an online magazine for Wild Women, with a passion for exploring and life outdoors. Originally from Hungary but currently planting trees and rewilding the enchanting forests of France. Hop over to RBTW magazine, and blog and follow her on Instagram @yogiraisedbythewolf


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