Slice the leeks: Begin by slicing the leeks into thin rounds. Leeks can often harbor dirt between their layers, so be sure to rinse them thoroughly under running water after slicing.

Chop the garlic: Finely chop the garlic cloves to release their full flavor.

Cube the celeriac and potatoes: Cut the celeriac and potatoes into 1 cm cubes to ensure they cook evenly and blend smoothly.

Slice the carrots: Slice the carrots into thin rounds, about the same thickness as the leek slices.

Sauté the leeks and garlic: In a large pot, heat a small amount of oil over medium heat. Add the sliced leeks and chopped garlic, sautéing them for about 5 minutes until the leeks are soft and fragrant.

Add the celeriac and carrots: Stir in the celeriac and carrots, cooking for another 5 minutes until they begin to soften.

Incorporate the potatoes: Add the cubed potatoes to the pot, stirring to combine with the other vegetables.

Pour in the vegetable broth: Add the vegetable broth to the pot, ensuring that the vegetables are fully submerged. Bring the mixture to a boil.

Season the soup: Stir in the dried marjoram, along with salt, pepper, and a pinch of nutmeg to taste. Reduce the heat to low, cover the pot, and let the soup simmer for about 20-25 minutes, or until the potatoes are tender.

Blend until smooth: Once the vegetables are fully cooked, use an immersion blender to puree the soup until it reaches your desired consistency. If you prefer a chunkier soup, you can blend only half of it or simply mash the vegetables with a potato masher.

Add dairy-free cream: Stir in the dairy-free cream, which will make the soup creamy and smooth. Taste the soup and adjust the seasoning if necessary.

Ladle into bowls: Serve the soup hot, garnished with a sprinkle of freshly chopped herbs or a drizzle of extra dairy-free cream if desired.

Enjoy with crusty bread: This soup pairs perfectly with a slice of crusty bread or a side salad for a complete meal.