Vegan Potato Soup (Print Version)
# Ingredients:
01 -
1 tablespoon cooking oil.
02 -
1 diced onion.
03 -
3 minced garlic cloves.
04 -
2 diced celery stalks.
05 -
2 diced medium carrots.
06 -
2 pounds chopped potatoes.
07 -
1/2 teaspoon dried marjoram.
08 -
1 pinch nutmeg.
09 -
4 cups vegetable broth.
10 -
2 bay leaves.
11 -
1/3 cup dairy-free cream.
12 -
Fresh parsley for garnish.
13 -
Vegan sausage (optional).
# Instructions:
01 -
Heat oil in a pot. Cook the diced onion until soft, about 3 minutes. Toss in minced garlic, diced celery, carrots, potatoes, marjoram, and nutmeg.
02 -
Pour in the vegetable broth and drop in bay leaves. Let everything simmer for 20 minutes until the vegetables become tender.
03 -
Fish out the bay leaves. Scoop half the soup into a blender and blend until smooth. Pour it back into the pot with the chunky half.
04 -
Stir in the dairy-free cream and warm through. Add salt, pepper, and red pepper flakes if you want some heat.
05 -
Sprinkle fresh parsley on top. Add some browned vegan sausage if you like.
# Notes:
01 -
Works with any dairy-free cream option.
02 -
Traditional version uses celery root.
03 -
Blend everything for a smooth soup.