Heat the cooking oil in a large pot over medium heat. Add the diced yellow onion and sauté for about 3 minutes, until the onion becomes translucent. Next, add the minced garlic, diced celery, diced carrots, chopped potatoes, dried marjoram, ground nutmeg, and a pinch of salt and black pepper. Continue sautéing for another minute to combine the flavors and soften the vegetables slightly.

Pour in the vegetable broth or water and add the bay leaves (if using). Bring the soup to a boil, then reduce the heat and let it simmer gently for about 20 minutes, or until the vegetables are very tender.

Carefully transfer about half of the soup into a separate pot or bowl, making sure to remove the bay leaves first if you used them. Use an immersion blender to blend this portion of the soup until smooth. Alternatively, you can use a regular blender, blending in batches if necessary. I always recommend letting hot soup cool slightly before blending to avoid any accidents.

Pour the blended soup back into the original pot with the unblended portion. Add the non-dairy cream or coconut milk and stir well to combine. Let the soup simmer for a few more minutes, then taste and adjust the seasonings as needed. Add more salt, pepper, or even a pinch of red pepper flakes if you like some heat. I like to add an extra splash of cream for extra richness at this stage.

Ladle the hot soup into serving bowls. Garnish with fresh chopped parsley and, if you wish, top with slices of plant-based sausage for extra heartiness. Enjoy your comforting bowl of soup!