A boldly savory, gently spicy gochujang broth cradles hearty vegetables, chickpeas, tofu, and orzo for a cozy one-pot meal. Layers of umami and warmth meet fresh greens and herbs for a deeply satisfying vegan soup.
Heat olive oil in a large pot over medium heat.
Add diced onion; cook 3–4 minutes until soft and translucent.
Stir in minced garlic, sliced carrots, and diced bell pepper; cook until fragrant.
Add peeled, cubed sweet potato and potato; season with smoked paprika, ground cumin, chili flakes, salt, and black pepper; stir to coat.
Whisk gochujang with a splash of warm vegetable broth to loosen, then stir into the pot.
Pour in vegetable broth; bring to a gentle boil, then reduce heat and simmer until the potatoes are fork-tender.
Stir in chickpeas, tofu, nutritional yeast, and orzo; simmer, stirring occasionally, until the orzo is tender.
Add spinach; cook just until wilted. Taste and adjust seasoning.
Ladle into bowls and garnish with fresh herbs; serve hot.