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Ingredients
Scale
- 1 tbsp oil
- 1 onion, diced
- 3 garlic cloves, minced
- 2 stalks celery or ½ 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)
- ⅓ cup (80 g) dairy-free cream
- Fresh parsley, for garnish
- Vegan sausage, sliced (optional)
Instructions
- Heat oil in a pot over medium heat and sauté onion for 3 minutes.
- Add garlic, celery, and carrots; cook for another minute.
- Incorporate chopped potatoes, marjoram, nutmeg, and pour in the broth.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Blend half of the soup until smooth.
- Return blended soup, stir in dairy-free cream, and adjust seasoning.
- Serve garnished with parsley and vegan sausage if desired.
Notes
Chop vegetables into similar sizes for even cooking.
Blend thoroughly for a smoother texture.
Taste and adjust seasonings throughout cooking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: German
Nutrition
- Calories: 220
- Sugar: 2g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg