Potato & Leek Soup (Vegan)

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Ah, the humble potato and leek soup. Simple, warming and soothing; it’s the perfect meal for when you’re not up to something elaborate but still need comfort from the winter cold. It’s one of my go-to comfort foods if I’m ill.

Did you know the leek is the national vegetable of Wales? This makes this the perfect vegan dish to cook on St David’s Day (Dydd Gŵyl Dewi) on March (Mawrth) 1st. Dydd Gŵyl Dewi is the feast day of Saint David, the patron saint of Wales. Celebrated since the 12th Century, it’s a day to enjoy all things Welsh. There is traditional dress, food, poetry and music in abundance.

In school, we’d all dress in our traditional outfits and get our photos taken for the local newspaper. A few years ago my mum gave a lot of keepsakes to me and there was a cutting of one such newspaper photo from when I was in the last year of infants in the tiny valleys school. Somewhere I have similar cuttings from the same paper 20 years later, but it’s my children in the photo.

Keith Squires created this recipe for his book Cooking With Love. Chef at the Dru Yoga Centre in the Snowdonia mountains, he started cooking age 9 with his friends. His book Cooking With Love incorporates his expertise in herbalism with ayurvedic principles. The hardback contains vegan and vegetarian recipes, and the e-book has been revised to contain solely vegan recipes.

Ingredients

  • 1 tbsp coconut oil
  • 1 onion (sliced)
  • 225g potatoes (peeled & diced)
  • 2 medium leeks (sliced)
  • 1.2l vegetable stock
  • 1/4 tsp ground black pepper
  • 1 tsp lovage leaves (chopped, optional)
  • 150ml soya cream
  • 1 tbsp fresh parsley (chopped)

Method

  1. Heat the coconut oil in a large pan and add the onion, potatoes and leeks.
  2. Saute for 3-4 minutes until the vegetables begin to soften.
  3. Pour the vegetable stock into the pan and bring to the boil.
  4. Simmer until the vegetables are tender (about 20 minutes).
  5. Season with the pepper and lovage as desired.
  6. Stir in the soya cream and garnish with parsley to serve.

Top tips

  • Keep the soup in this consistency or liquidise it with a stick blender. If you do liquidise it, you might need to reheat it in a clean pan.

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