Ingredients
Scale
- 1 tbsp oil
- 1 onion (diced)
- 3 garlic cloves (minced)
- 2 stalks celery (diced)
- 2 medium carrots (diced)
- 2 pounds potatoes (chopped)
- 4 cups vegetable broth
- 1/3 cup dairy-free cream
- Fresh parsley (for garnish)
Instructions
- Heat oil in a large pot over medium heat. Sauté the diced onion for about 3 minutes until translucent.
- Add minced garlic, diced celery, carrots, potatoes, marjoram, nutmeg, salt, and pepper. Sauté for an additional minute.
- Pour in the vegetable broth and bring to a boil.
- Reduce the heat and let simmer for about 20 minutes until all vegetables are softened.
- Remove half of the soup and blend until smooth using an immersion blender or regular blender.
- Return blended soup to the pot and stir in dairy-free cream. Simmer on low heat for a few more minutes, adjusting seasonings as needed.
- Serve hot, garnished with fresh parsley and optional vegan sausage slices.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 3g
- Sodium: 470mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg