How to make
You need a deep pot with a thick bottom.
The vegetables are cleaned and cut into larger cubes.
Heat the olive oil in a pot, reduce the temperature to moderate and pour the chopped onion, celery and carrots. Stir and stew for about 3-4 minutes, or until they change color. Add the garlic through a press or finely ground on salt and crushed with a wide knife into a puree. Stir for about 2 minutes.
Season with salt and freshly ground black pepper and add the potato starch. Stir vigorously, so that it sticks to the vegetables.
Pour the soy milk and continue stirring to prevent lumps from forming with the wire whisk. A part of the broth, about 2.5 cups, is also poured and the other part is set aside. It will be used for a later stage in the cooking process.
Add the potatoes in larger cubes, ground nutmeg and the bay leaf.
The soup is left to simmer on a moderate heat, until the potatoes have completely softened. Now is the time to assess whether there is a need to pour more vegetable broth to make it more liquid in consistency. If necessary, adjust the spices to your taste.
When serving, the potato soup is garnished with chopped dill and parsley. Optionally, bread croutons fried in olive oil can be added.
If you don't have soy milk, it can be substituted with cashew milk.
I'm not a vegetarian, much less a vegan, but I was pleasantly surprised by this vegan soup, which is mild, balanced in flavor and very aromatic.
