Description
Creamy vegan German potato soup made with potatoes, carrots, celery, herbs, and dairy-free cream.
Ingredients
Scale
- 1 tablespoon oil
- 1 onion, diced
- 3 garlic cloves, minced
- 2 celery stalks or 1/2 small celery root, diced
- 2 medium carrots, diced
- 2 pounds potatoes, chopped
- 1/2 teaspoon dried marjoram
- 1 pinch ground nutmeg
- Salt and black pepper, to taste
- 4 cups vegetable broth
- 2 bay leaves
- 1/3 cup dairy-free cream
- Fresh parsley
- Vegan sausage slices (optional)
Instructions
- Heat oil in a large pot and sauté onion for 3 minutes.
- Add garlic, celery, carrots, potatoes, and spices, then cook for 1 minute.
- Pour in broth and bay leaves and bring to a boil.
- Simmer for 20 minutes until vegetables soften.
- Remove bay leaves and blend half the soup until smooth.
- Return blended soup to pot, add dairy-free cream, and simmer briefly.
- Adjust seasoning and serve with parsley and vegan sausage.
Notes
- Use Yukon Gold potatoes for best texture.
- Marjoram adds authentic flavor.
- Blend all soup for a smooth version if preferred.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: German