John Myers
Ingredients for 4 servings:
- 2 kg potatoes
- 4 carrots
- 1 small celeriac
- 1 bunch of parsley
- 100 g lard (onion lard), vegan
- 2 bay leaves
- 2 tbsp mustard (Bautz’ner mustard)
- salt and pepper
- marjoram
- allspice powder
- Spice mix (vegetable seasoning)
- e.g. cream, vegan
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes
Meat eaters will not miss the lack of bacon, ham and sausages
Peel and chop the potatoes, carrots, and celery, cover with water, and place in a large pot. Bring the lard, bay leaves, marjoram, pepper, allspice powder, and the cut parsley stalks to a boil with salt. Simmer on low heat for a maximum of 15 minutes, add the mustard, and then let it simmer. Remove the bay leaves and parsley stalks. Finally, mash everything together to achieve the desired consistency and chunkiness, thinning with water if necessary. Taste everything again and add more seasoning if needed. Vegetable seasoning—usually consisting of salt and about 15% vegetables, and unfortunately also flavor enhancers—can help here and can also work small flavor miracles. Before serving, stir in a dash of cream or condensed milk and garnish with the finely chopped parsley. The potato soup can also be enhanced with mixed mushrooms. A vegan sandwich with lard is a popular side dish for many people.
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