1. Sauté the onions:
Peel and finely dice the onion. Heat a large pot with a little oil over medium heat and sauté the onion until translucent.
2. Prep and sauté the vegetables:
Wash and peel the potatoes, carrots, celery root, and leek. Chop into small pieces and add to the pot. Sauté for 3–4 minutes until lightly browned.
3. Add broth and spices:
Pour in the vegetable broth and plant-based cream. Add bay leaves, a pinch of freshly grated nutmeg, salt, pepper, and chili flakes (if using). Stir well.
4. Simmer:
Cover and simmer over medium heat for about 20 minutes, until the vegetables are tender.
5. Blend to your liking:
Remove the bay leaves. Blend the soup until smooth or leave it slightly chunky, depending on your preference.
6. Optional – Add vegan sausages:
Slice vegan sausages and stir them into the hot soup. Let them warm up (do not boil).
7. Serve and garnish:
Top with fresh parsley and a pinch of chili flakes if desired. Serve hot and enjoy!
Nutrition Facts (per serving, approx.)
- Calories: 255 kcal
- Fat: 9 g
- Carbohydrates: 33 g
- Protein: 4 g
- Fiber: 6 g
- Saturated Fat: 2 g
- Sugar: 6 g
- Sodium: 1.5 g
