Easy Vegan Potato Soup (Print Version)

# Ingredients:

01 - A handful of fresh parsley.
02 - 2 bay leaves.
03 - A sprinkle of nutmeg.
04 - Salt and pepper, to taste.
05 - 0.5 tsp marjoram.
06 - 4 veggie sausages.
07 - 2 carrots.
08 - 1 kg potatoes, waxy kind.
09 - 750 ml veggie broth.
10 - 2 onions or swap for 1 leek.
11 - 200 ml plant-based cream.
12 - 1 tbsp oil.
13 - 200 g celery root.

# Instructions:

01 - Toss in sliced sausages. Taste it, add parsley and any salt or pepper you like.
02 - Fish out the bay leaves. Pour in plant cream, marjoram, and some nutmeg. If you want, blend a bit.
03 - Pour in broth and chuck in both bay leaves. Let it gently bubble 20 minutes, so the veggies are nice and soft.
04 - Start by softening onions, then toss in the rest of the veggies. Let them get a little color.
05 - Peel and cube potatoes, carrots, and celery root. Roughly chop the onions or slice your leek.

# Notes:

01 - Leave it chunky or give it a quick blend, whichever you prefer.
02 - Tofu bacon bits or crunchy croutons work great on top.
03 - Stores well in the freezer, too.

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