Vegan Potato Soup

Peel and coarsely dice 800 g floury potatoes, peel and slice 2 carrots. Wash and dice 200 g celery stalks, peel and finely chop 2 onions and 2 garlic cloves. Wash 1 bunch parsley, pat dry and coarsely chop the leaves.

Heat 2 tbsp oil in a tall pot. Sweat the potatoes, carrots, celery, onions and garlic over medium heat for 5 minutes, until they develop a few browned spots. Add 1 l vegetable broth and 2 tsp dried marjoram and simmer for approx. 25 minutes, until the potatoes are soft.

Purée the cooked vegetables until creamy. Stir in 250 g plant-based cream and ¾ of the chopped parsley.

Season the soup with 0.5 tsp salt and 0.75 tsp pepper. Divide among deep bowls and garnish with the remaining chopped parsley (¼ bunch).