Ingredients
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!