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Vegan German Potato Soup (Kartoffelsuppe) Recipe

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★★★★

3.8 from 35 reviews

This homemade German vegan potato soup (Kartoffelsuppe) is a warm, creamy, and comforting stew combining potatoes, carrots, celery, onion, and herbs with a dairy-free cream for a delicious, gluten-free, and dairy-free meal perfect for chilly days.

Ingredients

Scale

Vegetables

  • 1 onion, diced
  • 3 garlic cloves, minced
  • 2 stalks celery or 1/2 small celery root, diced
  • 2 medium carrots, diced
  • 2 pounds (900 g) potatoes, chopped

Spices and Seasonings

  • ½ tsp dried marjoram
  • 1 pinch of nutmeg
  • Salt and pepper to taste
  • 2 whole bay leaves (optional)

Liquids and Fats

  • 1 tbsp oil
  • 4 cups (1000 ml) vegetable broth or water
  • ⅓ cup (80 g) dairy-free cream (soy cream, oat cream, cashew cream, or canned coconut milk)

Garnish and Optional

  • Fresh parsley to garnish
  • Vegan sausage, sliced (optional)

Instructions

  1. Heat Oil and Sauté Aromatics: Heat 1 tablespoon of oil in a large pot over medium heat. Add the diced onion and sauté for 3 minutes until softened and translucent. Then add the minced garlic.
  2. Add Vegetables and Spices: Add the diced celery (or celery root), carrots, chopped potatoes, dried marjoram, nutmeg, salt, and pepper. Sauté everything together for another 1 minute to combine flavors.
  3. Pour in Broth and Cook: Pour in 4 cups of vegetable broth (or water) along with the bay leaves if using. Bring the mixture to a boil, then reduce to a simmer and let cook for about 20 minutes until all vegetables are tender.
  4. Blend Half the Soup: Remove the bay leaves. Pour about half of the soup into a separate pot or bowl and blend using an immersion blender until smooth. Alternatively, blend in batches in a regular blender, being careful not to overfill.
  5. Combine and Add Cream: Pour the blended soup back into the large pot. Stir in the dairy-free cream or canned coconut milk. Let the soup simmer gently for a few more minutes to meld flavors. Taste and adjust seasoning with additional salt, pepper, or red pepper flakes for heat.
  6. Serve and Garnish: Ladle soup into bowls, garnish with fresh parsley, and optionally add slices of vegan sausage on top. Serve warm and enjoy this comforting vegan German potato soup.

Notes

  • Celery Substitution: Traditional German recipes use celeriac (celery root), but celery stalks work well if unavailable.
  • Marjoram enhances flavor but thyme or rosemary can be used as substitutes.
  • For creaminess, use any dairy-free cream such as soy, oat, cashew, or canned coconut milk; plant-based milks yield a lower-fat version.
  • Additional vegetables like leek, broccoli, or asparagus can be added for variation.
  • All-purpose potatoes like Yukon Gold are recommended for best texture.
  • For a fully creamy texture, blend the entire soup and add more broth as needed.
  • Recipe serves 4. Nutrition info is per serving.

Keywords: Vegan Potato Soup, Kartoffelsuppe, German Soup, Dairy-Free Soup, Gluten-Free, Comfort Food, Vegan Stew

Find it online: https://epicrecipebox.com/vegan-german-potato-soup-kartoffelsuppe-recipe/