Grandma's potato soup with veggie sausages
by Tavolino
A hearty, creamy, traditional-style potato soup given a modern, vegan twist with plant-based cream and veggie sausages.
Ingredients
- Oil 1 tbsp
- Onions 2 pieces
- Potatoes (floury) 1 kg
- Carrots 2 pieces
- Celeriac 200 g
- Vegetable broth 750 ml
- Bay leaves 2 pieces
- Plant-based cream 200 ml
- Marjoram 0.5 tsp
- Nutmeg 1 pinch
- Salt to taste
- Pepper to taste
- Veggie sausages 4 pieces
- Parsley 1 bunch
Preparation
- 1
Peel the potatoes, carrots, and celeriac and cut into bite-sized pieces. Peel the onions and chop roughly. Finely chop the parsley.
- 2
Heat 1 tbsp of oil in a large pot and sauté the onions for 2-3 minutes until translucent.
- 3
Add the potato, carrot, and celeriac cubes and sauté briefly until the vegetables are lightly browned.
- 4
Deglaze with 750 ml of vegetable broth and add 2 bay leaves.
- 5
Cover the pot and let the soup simmer for about 20 minutes until the vegetables are soft.
- 6
Remove the bay leaves from the soup.
- 7
Stir in 200 ml of plant-based cream, 0.5 tsp of marjoram, and 1 pinch of nutmeg.
- 8
Mash the soup roughly with a potato masher or purée until smooth, as desired.
- 9
Slice 4 veggie sausages and add them to the soup.
- 10
Fold in the chopped parsley and season with salt and pepper to taste.