Print

Vegan Potato Soup

Print Recipe

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

  1. 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.
  2. Pour in the vegetable broth + bay leaves (if using) and bring the soup to a boil.
  3. Let the soup simmer for about 20 minutes or until the vegetables are softened.
  4. Pour about half of the soup into a different pot. Take out the bay leaves (if used).
  5. 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.
  6. 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.
  7. Serve in bowls, garnish with fresh parsley, and top with slices of vegan sausage (optional). Enjoy!

Find it online: https://www.rapidrecipes.blog/german-potato-soup/