Ingredients
Scale
- 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 potatoes (chopped)
- 4 cups vegetable broth
- 1/3 cup dairy-free cream
- Salt and pepper to taste
- Fresh parsley (for garnish)
Instructions
- Heat oil in a large pot over medium heat. Add diced onion and sauté until translucent.
- Stir in minced garlic, celery, carrots, potatoes, salt, pepper, and spices; cook for about one minute.
- Pour in vegetable broth and bring to a boil. Reduce heat to simmer for about 20 minutes until veggies are tender.
- Blend half of the soup with an immersion blender until smooth; return blended portion to the pot.
- Stir in dairy-free cream and simmer for a few more minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 550mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg