Ingredients
- 2 tablespoons vegan butter or olive oil
- 2 medium onions finely chopped
- 2 ribs celery diced
- 2 large carrots diced
- 4 cloves garlic minced
- 2 teaspoons salt more to taste
- 1/2 teaspoon ground black pepper more to taste
- 4 tablespoons all-purpose flour or gluten-free flour
- 2 cups unsweetened non-dairy milk
- 2 1/2 to 3 cups vegetable broth divided
- 6 medium potatoes Yukon Gold or red, cut into 1/2 inch cubes
- 1/4 teaspoon ground nutmeg optional
- 1 bay leaf
- Tempeh bacon or roasted potato chunks as garnish
Instructions
- In a large saucepan, melt vegan butter over medium heat. Add onions, celery, and carrots, cooking until onions begin to soften. Stir in garlic and cook for 2 more minutes.
- Season with salt and pepper. Sprinkle in flour and stir for about a minute. Gradually add non-dairy milk, stirring to prevent lumps. Pour in most of the vegetable broth, reserving about 1/2 cup. Add potatoes, nutmeg, and bay leaf.
- Simmer for 30 minutes, or until potatoes are tender. For a thinner soup, add the reserved broth as needed. Adjust seasoning to taste.
- Remove bay leaf. Serve hot with your choice of toppings like tempeh bacon or roasted potato chunks. DEVOUR!
