Description
A comforting and creamy vegan potato soup made with simple ingredients, perfect for any occasion.
Ingredients
Scale
- 1 tbsp oil
- 1 onion, diced
- 3 garlic cloves, minced
- 2 stalks celery or 1/2 small celery root, diced
- 2 medium carrots, diced
- 2 pounds (900 g) potatoes, chopped
- ½ tsp dried marjoram
- 1 pinch of nutmeg
- Salt and pepper to taste
- 4 cups (1000 ml) vegetable broth or water
- 2 whole bay leaves (optional)
- â…“ cup (80 g) dairy-free cream
- Fresh parsley to garnish
- Vegan sausage, sliced (optional)
Instructions
- Heat the oil in a large pot over medium heat. Add the diced onion and sauté for about three minutes until translucent. Stir in the minced garlic, diced celery, and carrots; sauté for an additional minute.
- Add the chopped potatoes, dried marjoram, and a pinch of nutmeg. Season with salt and pepper to taste, and stir well.
- Pour in the vegetable broth or water, adding bay leaves if using. Bring to a gentle boil, then reduce heat and let it simmer for 15–20 minutes until the potatoes are tender.
- Blend the soup (in batches if needed), then remove bay leaves and stir in the dairy-free cream. Simmer for a few more minutes and adjust seasonings if necessary.
- Serve hot, garnished with fresh parsley and sliced vegan sausage if desired.
Notes
This soup freezes well. Reheat in the microwave or on the stove when ready to serve.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soups
- Method: Simmering
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 2g
- Sodium: 350mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg