Vegan Potato Soup

Heat oil in a large pot over medium heat and saute the onion for 3 minutes, then add garlic, celery, carrots, potatoes, and all spices and saute 1 more minute. 2. Pour in the vegetable broth with the bay leaves and bring the soup to a boil. 3. Simmer about 20 minutes until the vegetables are softened. 4. Pour about half of the soup into another pot, remove the bay leaves, and blend that portion until smooth. 5. Return the blended soup to the pot, add the dairy-free cream, and simmer a few more minutes; adjust seasonings. 6. Serve garnished with fresh parsley and optional vegan sausage slices.