Heat oil in a large pot over medium heat and add the onion. Sauté for 3 minutes, then add garlic, celery, carrots, potatoes, and all spices. Sauté for a further one minute.

Pour in the vegetable broth + bay leaves (if using) and bring the soup to a boil.

Let the soup simmer for about 20 minutes or until the vegetables are softened.

Pour about half of the soup into a different pot. Take out the bay leaves (if used).

Blend this part using an immersion blender until smooth. You can also blend the soup in a regular blender. Make sure to work in batches and not to overfill the blender.

Pour the blended soup back into the large pot, add the dairy-free cream or canned coconut milk and stir to combine. Let simmer for a few more minutes, taste it, and adjust seasonings. Add more salt/pepper to taste and red pepper flakes for heat.

Serve in bowls, garnish with fresh parsley, and top with slices of vegan sausage (optional). Enjoy!