1. 1

   Step 1

   Peel the potatoes, carrots, and celeriac and cut into bite-sized pieces. Peel the onions and chop roughly. Finely chop the parsley.

2. 2

   Step 2

   Heat 1 tbsp of oil in a large pot and sauté the onions for 2-3 minutes until translucent.

   Timer 3 min
3. 3

   Step 3

   Add the potato, carrot, and celeriac cubes and sauté briefly until the vegetables are lightly browned.

4. 4

   Step 4

   Deglaze with 750 ml of vegetable broth and add 2 bay leaves.

5. 5

   Step 5

   Cover the pot and let the soup simmer for about 20 minutes until the vegetables are soft.

   Timer 20 min
6. 6

   Step 6

   Remove the bay leaves from the soup.

7. 7

   Step 7

   Stir in 200 ml of plant-based cream, 0.5 tsp of marjoram, and 1 pinch of nutmeg.

8. 8

   Step 8

   Mash the soup roughly with a potato masher or purée until smooth, as desired.

9. 9

   Step 9

   Slice 4 veggie sausages and add them to the soup.

10. 10

    Step 10

    Fold in the chopped parsley and season with salt and pepper to taste.

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