Vegan Potato Soup

1 tbsp oil

1 onion diced

3 garlic cloves minced

2 stalks celery or 1/2 small celery root, diced (see notes)

2 medium carrots diced

2 pounds (900 g) potatoes chopped

1/2 tsp dried marjoram (see notes)

1 Pinch of nutmeg

Salt and pepper to taste

4 cups (1000 ml) vegetable broth or water

2 whole bay leaves (optional)

1/3 cup (80 g) dairy-free cream (see notes)

Fresh parsley to garnish

Vegan sausage sliced (optional)

Préparations :

You can watch the video in the post for easy visual instructions.Heat oil in a large pot over medium heat and add the onion. Sauté for 3 minutes, then add garlic, celery, carrots, potatoes, and all spices. Sauté for a further one minute.

Pour in the vegetable broth + bay leaves (if using) and bring the soup to a boil.

Let the soup simmer for about 20 minutes or until the vegetables are softened.

Pour about half of the soup into a different pot. Take out the bay leaves (if used).

Blend this part using an immersion blender until smooth. You can also blend the soup in a regular blender. Make sure to work in batches and not to overfill the blender.

Pour the blended soup back into the large pot, add the dairy-free cream or canned coconut milk and stir to combine. Let simmer for a few more minutes, taste it, and adjust seasonings. Add more salt/pepper to taste and red pepper flakes for heat.

Serve in bowls, garnish with fresh parsley, and top with slices of vegan sausage (optional). Enjoy!

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