Ingredients
Scale
- 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 potatoes (chopped)
- 1/2 tsp dried marjoram ((see notes))
- 1 Pinch of nutmeg
- Salt and pepper (to taste)
- 4 cups vegetable broth (or water)
- 2 whole bay leaves ((optional))
- 1/3 cup dairy-free cream ((see notes))
- Fresh parsley (to garnish)
- Vegan sausage (sliced (optional))
Instructions
- 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!