Potato and Leek Soup

Wash, peel, and slice the leek and carrots, chop the potatoes and celeriac into 1 cm cubes, and mince the garlic. 2. Heat the oil in a large soup pot over medium heat, saute the leek 3 minutes, then add the other chopped ingredients and spices and saute 1 more minute. 3. Pour in the vegetable broth, bring to a boil, then cover and simmer 15 minutes until the vegetables are tender. 4. Transfer about half the soup to a separate pot and puree until smooth and creamy. 5. Pour the blended soup back, stir in the cream, and simmer a few more minutes; season with salt, pepper, and nutmeg. 6. Serve garnished with fresh parsley and optional vegan sausage slices.