Chop the garlic: Slice the root of 3 garlic cloves, press them down with a knife, and peel away the skin. Chop them finely and measure out about 1 tbsp of garlic.

Chop the celery: Slice the leaves off a celery stalk and put it away. Half the stalk lengthwise, and chop both halves. Measure out 1 oz celery.

Chop the onion: Slice an onion in half, put one half away in the fridge, and peel the other half. Chop that half and measure out 2 oz.

Slice the carrot: Cut a segment that measures about 6 oz, and put the rest away. Quarter the segment, then cut each quarter into 1/8” slices.

Cut the potatoes: Peel 12 oz potatoes with a peeler, cut them into quarters, then half each quarter. Select the pieces that are larger than the rest and half them once again.

Chop the parsley: Chop 3-4 sprigs of parsley and measure out 2 tbsp.

Cube the baguettes: Cut out 1 oz baguette and put the rest away. Cut the piece into 1/4” slices, the slices into fingers, and the fingers into cubes.

Air fry the baguettes: Add 1 oz cubed baguettes to an air fryer and cook at 200°F for 3 minutes.

Sauté the aromatics: Heat 1 tbsp olive oil in a pot over medium heat for 1 minute. Add 1 tbsp garlic and 2 oz onion, and sauté for about 30 seconds. Skip onion if using frozen veg packet.

Add the rest of the veg: 12 oz potato, 6 oz carrots, and 1 oz celery (plus onion if using frozen veg packet). Stir to cook for 2 minutes.

Add the seasonings: 1/4 tsp nutmeg, 1/4 tsp pepper, and 1/4 tsp salt. Stir to combine.

Add the water and simmer: 2 cups water. Stir and simmer on medium heat for 20 minutes.

Add the cream: 2 tbsp vegan cream. Stir to combine and turn off the heat.

Blend: Use an immersion blender and blend about half of the soup so there are still chunks in it. Transfer half of the soup to a bowl, blend it, then add it back to the pot.

Add garnish: Ladle the soup into serving bowls and sprinkle on top 2 tbsp parsley. Top the soup with croutons and dig in. Enjoy!