Ingredients
Method
- Heat the oil in a large pot over medium heat. Add the onion and sauté for three minutes. Next, add the garlic, celery, carrots, potatoes, and all spices. Sauté for one more minute.
- Pour in the vegetable broth and bay leaves, if using, then bring the soup to a boil.
- Simmer the soup for approximately 20 minutes, or until the vegetables are tender.
- Transfer half of the soup to a separate pot and remove the bay leaves.
- Blend this portion with an immersion blender until smooth. Alternatively, use a standard blender, working in batches to avoid overfilling.
- Return the blended soup to the large pot. Stir in the dairy-free cream or canned coconut milk. Simmer for a few more minutes. Taste and adjust the seasonings, adding more salt, pepper, or red pepper flakes as desired.
- Divide into bowls, garnish with fresh parsley, and optionally top with slices of vegan sausage.
Nutrition
Notes
Video Of The Recipe
- Celery: In Germany, it's traditional to use celeriac (celery root). However, if you can't find it, you can use celery stalks (ribs).
- Marjoram: I really recommend adding it as it adds a wonderful flavor to this soup. If you don't have it, you can add a little thyme and/or rosemary instead.
- Cream: You can use any dairy-free cream (soy cream, oat cream, cashew cream, or canned coconut milk). Use plant-based milk for a low-fat version.
- You can add other veggies such as leek, broccoli, asparagus, etc.
- I recommend using all-purpose potatoes like Yukon Gold.
- If you want to have a creamy soup, then blend all of it until completely smooth (you'll need to add more broth).
- Recipe serves 4. Nutrition facts are for one serving.
Nutrition Facts
Vegan Potato Soup
Amount per Serving
Calories
265
% Daily Value*
Fat
6
g
9
%
Saturated Fat
1
g
5
%
Carbohydrates
43
g
14
%
Fiber
8
g
32
%
Sugar
11
g
12
%
Protein
5
g
10
%
* Percent Daily Values are based on a 2000 calorie diet.