Description
This Vegan German Potato Soup is a hearty and comforting plant-based dish inspired by traditional German flavors. Made with Yukon gold potatoes, fresh vegetables, and aromatic herbs like marjoram and thyme, it offers a creamy texture without any dairy. Perfect as a warming meal for chilly days, this soup is packed with flavor thanks to smoked paprika, Dijon mustard, and a splash of lemon juice, finishing with fresh parsley for brightness.
Ingredients
Scale
Vegetables
- 1 medium yellow onion, diced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 2 pounds Yukon gold potatoes, peeled and diced
Liquids & Oil
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 cup unsweetened plant-based milk
Seasonings & Flavorings
- 1 teaspoon dried marjoram
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley
Instructions
- Sauté vegetables: Heat the olive oil in a large pot over medium heat. Add the diced onion, chopped carrots, and celery. Cook them for about 5 to 7 minutes until they soften, stirring occasionally to prevent sticking.
- Add garlic: Stir in the minced garlic and cook for another minute until it becomes fragrant, making sure not to burn it.
- Add potatoes and spices: Add the diced Yukon gold potatoes to the pot along with the vegetable broth, dried marjoram, dried thyme, smoked paprika, salt, and black pepper. Stir well to combine all ingredients evenly.
- Simmer: Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 15 to 20 minutes, or until the potatoes are tender when pierced with a fork.
- Blend soup: Use an immersion blender to partially blend the soup directly in the pot. Leave some chunks of potato and vegetables for texture and heartiness.
- Add milk and mustard: Stir in the unsweetened plant-based milk and Dijon mustard. Heat the soup gently until warmed through, stirring occasionally.
- Finish and season: Remove the soup from heat and stir in the lemon juice and chopped fresh parsley. Taste and adjust salt and pepper as needed before serving.
Notes
- For a creamier texture, blend more of the soup or add extra plant-based milk to your preference.
- Coconut milk can be used instead of other plant-based milks for a richer flavor, but it will slightly change the soup’s taste.
- To add heartiness, consider adding vegan sausage slices while cooking the vegetables.
