For the vegan potato soup, heat oil in a soup pot. Fry finely diced onion and parsley, also finely chop the celeriac and fry until the vegetables take on a little brown color.
Add the peppercorns and the bread spice, stirring all the time to fry the spices for about a minute. Pour in a liter of water.
Add the bay leaves, the peeled and quartered potatoes, the salt and the soup powder. Cover the soup and let it boil for about 20 minutes.
Take out some pieces of potatoes and puree the rest. Season to taste, add the diced potatoes set aside and serve the vegan potato soup.