Vegan Potato Soup (Print Version)
# Ingredients:
01 -
2 pounds potatoes, cut into chunks.
02 -
2 celery stalks, chopped small.
03 -
2 medium carrots, diced up.
04 -
1 tablespoon cooking oil.
05 -
1 onion, finely chopped.
06 -
1 pinch ground nutmeg.
07 -
1/2 teaspoon marjoram, dried.
08 -
3 cloves garlic, finely minced.
09 -
4 cups veggie broth.
10 -
A couple of bay leaves.
11 -
1/3 cup non-dairy cream.
12 -
Fresh parsley to sprinkle on top.
13 -
Optional: plant-based sausage.
# Instructions:
01 -
Start by cooking the onion for about 3 minutes. Mix in garlic, spices, and chopped vegetables.
02 -
Pour in broth, toss in the bay leaves, and let everything gently bubble for 20 minutes till soft.
03 -
Take the bay leaves out, then blend half the soup till it’s nice and creamy.
04 -
Stir together the creamy and chunky parts, mix in the cream, and let it warm up for a bit.
05 -
Taste and tweak with salt, pepper, or some chili flakes if you like it spicy.
06 -
Top with fresh parsley and some optional vegan sausage if you’re using it.
# Notes:
01 -
You can pick any non-dairy cream you like.
02 -
Traditional versions use celery root instead of stalks.
03 -
Blend the whole batch if you like it completely smooth.