Watch the video below for easy visual instructions.
Soak textured soy protein in a bowl with 1 1/4 cups of water for about 10 minutes.
Meanwhile, chop veggies + potatoes and heat a skillet over medium heat.
Add 1 tablespoon water (or oil) and saute the onion with the peppers for about 3-4 minutes.
Add carrot, garlic, potatoes, tomatoes, all spices, tomato sauce bay leaves, and water (or veggie broth) and bring the soup to a boil.
Let simmer for about 15 minutes, then add the textured soy protein, soy sauce, and balsamic vinegar.
Cook for a further 20 minutes or until the potatoes and veggies are softened.
Finally, add coconut milk (or your favorite plant-based cream, e.g. oat cream) and stir.
Taste and adjust seasoning. Add more salt, pepper, cayenne pepper, etc. to taste.
Serve with bread, pasta or over mashed potatoes. Enjoy!
Store leftovers covered in the fridge and reheat with a splash of water.