Description
Cozy, creamy, and completely plant-based, this Vegan German Potato Soup is loaded with hearty veggies and warm spices—perfect for chilly evenings or whenever you need a hug in a bowl.
Ingredients
- 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, to garnish
- Vegan sausage, sliced (optional)
Instructions
1. Heat oil in a large pot over medium heat. Add the onion and sauté for 3 minutes until softened.
2. Stir in the garlic, celery, carrots, potatoes, and all spices. Cook for 1 more minute to release the aromas.
3. Pour in the vegetable broth and add bay leaves if using. Bring to a gentle boil.
4. Reduce heat and simmer for about 20 minutes until the vegetables are fork-tender.
5. Remove half of the soup and blend with an immersion blender until smooth (or use a blender, working in small batches).
6. Return the blended soup to the pot. Stir in dairy-free cream, then simmer for 3 to 5 minutes. Adjust seasoning with salt, pepper, and optional red pepper flakes.
7. Serve hot in bowls, garnish with fresh parsley, and top with vegan sausage slices if desired.
Notes
Cut vegetables evenly so they cook at the same rate.
Use Yukon Gold potatoes for the creamiest texture.
Add red pepper flakes for a subtle spicy kick.
This soup stores well for up to 4 days in the fridge and 3 months in the freezer.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: German-inspired, Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 265
- Sugar: 11 g
- Fat: 6 g
- Carbohydrates: 43 g
- Fiber: 8 g
- Protein: 5 g
- Cholesterol: 0 mg