This soup pairs well with a nice, dark, stout beer!
Using vegan cheese options is a great way to add flavor and dimension to your dairy-free soups.
INGREDIENTS (found here, via A Virtual Vegan)
2 TBSP vegan butter or olive oil.
2 medium onions , chopped finely
2 ribs celery , diced
2 large carrots , diced
4 cloves garlic , chopped finely
2 teaspoons salt , plus more to taste
½ teaspoon ground black pepper , plus more to taste
4 tablespoons all purpose flour , or gluten-free all purpose flour
2 cups non dairy milk , cashew milk or soy milk are my milks of choice for savory recipes but any other unsweetened creamy non-dairy milk will work too
2½ - 3 cups flavorful vegetable broth/stock , divided
5 medium / about 700 g potatoes , cut into ½ inch cubes
¼ teaspoon ground nutmeg , (optional)
1 bay leaf
INSTRUCTIONS
To a large saucepan, add the vegan butter/oil and warm over a medium heat before adding the onions, celery and carrots. Cook, stirring constantly, until the onions are just starting to get a little color, then add the garlic and cook for another 2 minutes.
Add the salt and pepper, then the flour to the pan and stir it all around for about a minute to cook the raw flour taste out, then slowly add the soy milk, stirring as you go to work out any lumps. Then add the vegetable broth (reserving about ½ a cup), chopped potatoes, nutmeg and the bay leaf.
Stir really well then let it simmer for about 30 minutes, or until the potatoes are soft and just starting to break down. Add all of, or some of, the reserved ½ a cup of broth if you prefer a thinner consistency. Taste and adjust seasoning if necessary.
