Description
A creamy, rustic vegan adaptation of traditional German potato soup. This easy-to-make dish blends tender potatoes, aromatic vegetables, and bold spices for a satisfying meal. Perfect for weeknights or special occasions.
Ingredients
2 lbs Yukon Gold potatoes
1 large onion
2 cloves garlic
2 medium carrots
2 stalks celery
2 tbsp vegan butter
6 cups vegetable broth
Spices (caraway seeds, paprika, marjoram, to taste)
2 bay leaves
Instructions
Heat vegan butter in a large pot until shimmering.
Blanch onion 2 minutes until translucent but not golden.
Add celery and carrots; sauté 5 minutes until softened.
Quick-fry garlic 30 seconds to unlock aroma.
Season with spices, stirring to coat vegetables.
Add potatoes, broth, and bay leaves.
Boil rapidly, then reduce to simmer.
Cover and cook 20-25 minutes until fully tender.
Remove bay leaves; test potatoes with a fork.
Use a masher or immersion blender to puree 50% of the mixture.
Finish with optional vegan crunch (crushed vegan sausage or smoked tofu).
Notes
Russet potatoes can be used but contain fewer nutrients.
Remove carrots before final mashing to maintain texture.
Low-sodium broth is crucial for flavor balance.
Add toppings like vegan sour cream or crushed garlic bread for serving.
Caraway seeds and smoked paprika are traditional German flavorings.
- Prep Time: 15
- Cook Time: 40
- Category: LUNCH
- Method: Simmering
- Cuisine: German
Nutrition
- Serving Size: 1 serving
- Calories: 110
- Sugar: 8g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg