Vegan Potato Soup (Print Version)
# Ingredients:
01 -
1 diced onion.
02 -
1 tablespoon of oil.
03 -
2 diced celery stalks.
04 -
2 medium-sized, chopped carrots.
05 -
3 minced garlic cloves.
06 -
2 pounds of potatoes, cut up.
07 -
A pinch of nutmeg.
08 -
1/2 teaspoon of dried marjoram.
09 -
4 cups of veggie broth.
10 -
A handful of fresh parsley.
11 -
2 bay leaves.
12 -
1/3 cup of non-dairy cream.
13 -
Optional vegan sausage links.
# Instructions:
01 -
Heat oil and cook the diced onion for a few minutes. Toss in the minced garlic, spices, celery, carrots, and potatoes.
02 -
Pour in the vegetable broth and throw in those bay leaves. Cook on low for around 20 minutes, or until all the veggies soften up.
03 -
Take the bay leaves out. Blend half of the mix until it turns creamy and smooth.
04 -
Mix the smooth puree back into the pot with the chunkier portion. Stir in the creamy dairy-free option and keep it on low heat for a few more minutes.
05 -
Taste it and see if it needs more salt or pepper. If you like a little kick, sprinkle in some chili flakes.
06 -
Sprinkle parsley on top and add vegan sausages if you're in the mood. Enjoy warm!
# Notes:
01 -
Any non-dairy cream you like will work.
02 -
Celery root is used in the traditional version.
03 -
Blend it all if you prefer a completely smooth texture.