Vegan German Potato Soup with Smoked Paprika

Ingredients

• 4 cups Potatoes, peeled and cubed
• 6 cups Vegetable broth
• 1 medium Onion, chopped
• 1 medium Carrot, chopped
• 2 stalks Celery, chopped
• 2 teaspoons Smoked paprika
• 1/4 teaspoon Nutmeg
• 1 cup Plant-based milk (e.g., oat or soy)
• 2 tablespoons Fresh parsley, chopped
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper

Instructions

1. 1In a large heavy-bottomed pot, heat 1 tablespoon of olive oil (or water if preferred) over medium heat (350°F / 175°C). Add the 1 medium onion, chopped; 1 medium carrot, chopped; and 2 stalks celery, chopped. Cook, stirring occasionally, for 5-7 minutes, or until the vegetables are softened and the onion is translucent.
2. 2Add the 4 cups of potatoes, peeled and cubed, and the 6 cups of vegetable broth to the pot. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the potatoes are easily pierced with a fork.
3. 3Stir in the 2 teaspoons of smoked paprika and the 1/4 teaspoon of nutmeg. Cook for 1 minute more, stirring constantly, until fragrant.
4. 4Carefully use an immersion blender to blend the soup directly in the pot until it reaches a creamy consistency. Leave some potato chunks for texture. If you do not have an immersion blender, you can transfer about half of the soup to a regular blender, blend until smooth, and then return it to the pot.
5. 5Stir in the 1 cup of plant-based milk. Heat the soup gently over low heat for 3-5 minutes, stirring occasionally, until it is warmed through. Do not let the soup boil.
6. 6Season the soup with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Taste and add more salt or pepper if needed.
7. 7Ladle the soup into bowls and garnish with the 2 tablespoons of fresh parsley, chopped, before serving.

Related Guides