Ingredients
- 4 medium potatoes, peeled and diced
- 2 carrots, diced
- 2 stalks of celery, diced
- 1 onion, chopped
- 4 cups vegetable broth
- 1 cup dairy-free cream
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper to taste
- Olive oil for sautéing
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Instructions
- In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Sauté until vegetables are tender.
- Add diced potatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for about 20 minutes, until potatoes are soft.
- Use an immersion blender to blend the soup until creamy.
- Stir in the dairy-free cream, thyme, parsley, salt, and pepper. Heat through.
- Serve warm, garnished with additional herbs if desired.
Notes
- This soup is forgiving, so don’t worry if you overcook the potatoes or under-season it a bit. Adjust seasoning to your taste at the end.