Description
This homemade German Vegan Potato Soup (Kartoffelsuppe) is creamy, comforting, and simple. Made with potatoes, carrots, celery, onion, and dairy-free cream, it’s perfect for cold weather. Gluten-free, dairy-free, and fully vegan.
Ingredients
- 1 tbsp oil
- 1 onion, diced
- 3 garlic cloves, minced
- 2 stalks celery or 1/2 small celery root, diced
- 2 medium carrots, diced
- 2 pounds (900 g) potatoes, chopped
- 1/2 tsp dried marjoram
- Pinch of nutmeg
- Salt and pepper to taste
- 4 cups (1000 ml) vegetable broth or water
- 2 whole bay leaves (optional)
- 1/3 cup (80 g) dairy-free cream
- Fresh parsley to garnish
- Vegan sausage, sliced (optional)
Instructions
- Heat oil in a large pot over medium heat. Add onion and sauté for 3 minutes.
- Add garlic, celery, carrots, potatoes, and spices. Sauté for 1 more minute.
- Pour in vegetable broth and bay leaves, if using, and bring to a boil.
- Simmer for about 20 minutes until vegetables are tender.
- Pour half the soup into a separate pot. Remove bay leaves and blend until smooth.
- Return blended soup to the main pot. Stir in dairy-free cream and simmer a few more minutes.
- Adjust seasoning with salt, pepper, or red pepper flakes. Garnish with parsley and vegan sausage if desired. Serve hot.
Notes
- Use coconut milk or cashew cream as alternative dairy-free cream.
- Vegan sausage is optional for added protein.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmer
- Cuisine: German