Heat a splash of oil in a large pot over medium heat. Add the finely diced onion and sauté for about 3 minutes until it becomes translucent.

Stir in the minced garlic, chopped celery, diced carrots, and potatoes. Sauté for an additional minute.

Pour in the vegetable broth and add bay leaves if you're using them. Bring to a gentle boil.

Once boiling, reduce the heat and let it simmer gently for about 20 minutes.

Remove the bay leaves and blend half of the soup using an immersion blender.

Stir in the dairy-free cream, adjusting seasonings with salt, pepper, and nutmeg.

Ladle the soup into bowls and garnish with fresh parsley.