Step 1

You can watch the video in the post for visual instructions.First, wash, peel, and slice the leek and carrots, chop the potatoes and celeriac into 1 cm cubes, and mince the garlic.

Step 2

Then, heat the oil in a large soup pot/Dutch oven over medium heat. Once hot, sauté the leek for 3 minutes, then add the other chopped ingredients and spices and sauté for a further minute.For even more flavor depth, lightly caramelize the leeks before adding the remaining ingredients.

Step 3

Pour in the vegetable broth/stock and bring the mixture to a boil, then immediately reduce to a simmer, add the lid, and cook for 15 minutes, or until all the vegetables are tender.

Step 4

Transfer about half the soup to a separate pot and use an immersion blender or regular blender to puree it until smooth and creamy. If you’re using a blender, be careful not to overfill it.Hold down the lid while blending, pausing to lift it and allow steam to release. If it has a chute, leave it open.

Step 5

Pour the blended soup back into the large pot, stir in the cream, and simmer for a few more minutes, then taste and season with salt, pepper, and nutmeg.

Step 6

Finally, serve the vegan leek and potato soup in bowls (warm the bowls if preferred), garnished with fresh parsley, and optionally topped with vegan sausage slices. Enjoy!