Vegan Garlic soup with Potatoes

Instructions

1. Heat the oil in a pot. Sauté the chopped onion for 2-3 minutes until it turns translucent. Add the potato and celeriac cubes, sauté for another 1-2 minutes. Deglaze with the vegetable broth and bring to a boil. Cover the pot, reduce the heat, and simmer for approximately 15 minutes until the vegetables are tender.
2. Stir in the dairy-free cooking cream and the wild garlic. Remove the pot from the heat and blend until the mixture is smooth and creamy. Season with salt and pepper, and adjust the consistency with more water or broth as needed.
3. Lightly toast the pine nuts without any extra oil for about 1-2 minutes until they turn golden brown, stirring frequently to avoid over-browning. Serve the creamy potato and garlic soup garnished with fresh parsley and toasted pine nuts. Enjoy!