INGREDIENTS
- ▢2 tablespoons vegan butter , or olive oil, or to make oil-free omit and use a few tablespoons of water for sautéing instead
- ▢2 medium onions , chopped finely
- ▢2 ribs celery , diced
- ▢2 large carrots , diced
- ▢4 cloves garlic , chopped finely
- ▢2 teaspoons salt , plus more to taste
- ▢½ teaspoon ground black pepper , plus more to taste
- ▢4 tablespoons all purpose flour , or gluten-free all purpose flour
- ▢2 cups (480 mls) non dairy milk , cashew milk or soy milk are my milks of choice for savory recipes but any other unsweetened creamy non-dairy milk will work too
- ▢2½ – 3 cups (600 – 720 mls) flavourful vegetable broth/stock , divided
- ▢5 medium (about 700 grams) potatoes , cut into ½ inch cubes ( I like to use Yukon Gold or red potatoes)
- ▢¼ teaspoon ground nutmeg , (optional)
- ▢1 bay leaf
