In a large pot, heat a drizzle of olive oil over medium heat. Add the plant-based chorizo and cook for about 5-7 minutes, stirring occasionally, until browned and heated through. Once done, remove the chorizo from the pot and set it aside.

In the same pot, add the plant-based spicy sausage, cooking it for 3-4 minutes or until browned on both sides. Stir occasionally and remove it from the pot once cooked.

Pour another splash of olive oil into the pot, then add the chopped onions. Sauté with ground cumin and both smoked and sweet paprika for 4-6 minutes until translucent.

Stir in the tomato paste, cooking for 1-2 minutes. Next, add the diced red bell pepper and minced garlic, followed by the sliced Yukon potatoes. Cook for another 2-3 minutes.

Pour in the vegan chicken broth, raising the heat to bring the mixture to a hard simmer. Cover and let cook for 25 minutes.

Once the potatoes are tender, return the cooked chorizo and spicy sausage to the pot. Stir gently, simmer uncovered for another 10 minutes, and adjust seasoning.

Ladle the soup into bowls and garnish with parsley. Serve hot with crusty bread or a light salad.