Vegan Potato Soup for Meat Eaters
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 kg potato (s)
- 4 carrot (s)
- 1 small celeriac
- 1 bunch parsley
- 100 g lard (onion lard), vean
- 2 bay leaves
- 2 tablespoon mustard (Bautz`ner mustard)
- salt and pepper
- marjoram
- Allspice powder
- Spice mix (vegetable seasoning)
- cream, vegan
Print Recipe
Pin Recipe Instructions
- Peel the potatoes, carrots and celery, cut into small pieces, cover with water and place in a large saucepan.
- Bring the lard, bay leaves, marjoram, pepper, allspice powder and the cut stems of the parsley with salt to a boil. Simmer for a maximum of 15 minutes on a low level, add the mustard and then let it stand. Take out the bay leaves and persilia stalks.
- Finally, mash everything together to the desired consistency and lumpiness and, if necessary, dilute with water.
- Season everything again and, if necessary and to taste, add more seasoning. The vegetable seasoning - consists mostly of salt and about 15% vegetables and unfortunately also
- Flavor enhancers - can help here and also perform small taste miracles.
- Before serving, stir in a dash of cream or condensed milk and decorate with the finely chopped parsley.
- The potato soup can also be refined with mixed mushrooms.
- A vegan lard is a welcome side dish for many.
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