Celebrated since the 12th Century, St. David’s Day (or Dydd Gŵyl Dewi) commemorates Saint David, the Patron Saint of Wales.
Falling on 1st March, the day is typically celebrated by wearing daffodils and leeks, and by eating traditional Welsh food. On the day, various parades also take place through Welsh cities such as Cardiff, Swansea and Aberystwyth.
Based in the Snowdonia mountains, Keith Squires is an author and leading chef – currently working at the Dru Yoga Centre. Filled with recipes inspired by Ayurvedic principles, Keith’s cookery book – Cooking With Love – has had a complete vegan overhaul, launched on Kindle for a quarter of the hardback price.
One of the chef’s favourite recipes, this leek and potato soup recipe switches butter for coconut oil and uses dairy-free soya cream: a modern, vegan twist on the traditional Welsh dish.
Leeks are a symbol of Wales and potatoes are the nation’s favourite food. together they make a wonderful winter warmer.”
Ingredients
Serves 4-6
Coconut oil, 1tbsp
Onion, 1, sliced
Potatoes, 225g, peeled & diced
Medium leeks, 2, sliced
Vegetable stock, 1200ml
Ground black pepper, ¼ tsp
Lovage leaves, 1tsp, chopped (optional)
Soya cream, 150ml
Fresh parsley, 1tbsp, chopped
Method
Heat the coconut oil in a large pan and add the prepared onion, potatoes and leeks. Sauté for 3-4 minutes until the vegetables start to soften.
Pour the vegetable stock into the pan and bring to the boil.
Season with black pepper and lovage (if available). Simmer for about 20 minutes, until the vegetables are tender.
You can keep the soup in this consistency or liquidise it in a food processor, or by using a stick blender. (If you choose to do the latter, you may need to reheat it in a clean pan).
Before serving, stir in the soya cream and garnish with chopped fresh parsley.
Further information on Keith Squires can be found here.
RELATED
https://www.thelondoneconomic.com/food-drink/londons-best-vegan-restaurants/10/08/
https://www.thelondoneconomic.com/food-drink/vegan-yorkshire-pudding-recipe/30/01/
Vegan Leek & Potato Soup
Ingredients
- 1 tbsp Coconut oil
- 1 Onion sliced
- 225 g Potatoes peeled & diced
- 2 Medium leeks sliced
- 1200 ml Vegetable stock
- ¼ tsp Ground black pepper
- 1 tsp Lovage leaves chopped (optional)
- 150 ml Soya cream
- 1 tbsp Fresh parsley chopped
Instructions
- Heat the coconut oil in a large pan and add the prepared onion, potatoes and leeks. Sauté for 3-4 minutes until the vegetables start to soften.
- Pour the vegetable stock into the pan and bring to the boil.
- Season with black pepper and lovage (if available). Simmer for about 20 minutes, until the vegetables are tender.
- You can keep the soup in this consistency or liquidise it in a food processor, or by using a stick blender. (If you choose to do the latter, you may need to reheat it in a clean pan).
- Before serving, stir in the soya cream and garnish with chopped fresh parsley.
Celebrated since the 12th Century, St. David’s Day (or Dydd Gŵyl Dewi) commemorates Saint David, the Patron Saint of Wales.
Falling on 1st March, the day is typically celebrated by wearing daffodils and leeks, and by eating traditional Welsh food. On the day, various parades also take place through Welsh cities such as Cardiff, Swansea and Aberystwyth.
Based in the Snowdonia mountains, Keith Squires is an author and leading chef – currently working at the Dru Yoga Centre. Filled with recipes inspired by Ayurvedic principles, Keith’s cookery book – Cooking With Love – has had a complete vegan overhaul, launched on Kindle for a quarter of the hardback price.
One of the chef’s favourite recipes, this leek and potato soup recipe switches butter for coconut oil and uses dairy-free soya cream: a modern, vegan twist on the traditional Welsh dish.
Leeks are a symbol of Wales and potatoes are the nation’s favourite food. together they make a wonderful winter warmer.”
Ingredients
Serves 4-6
Coconut oil, 1tbsp
Onion, 1, sliced
Potatoes, 225g, peeled & diced
Medium leeks, 2, sliced
Vegetable stock, 1200ml
Ground black pepper, ¼ tsp
Lovage leaves, 1tsp, chopped (optional)
Soya cream, 150ml
Fresh parsley, 1tbsp, chopped
Method
Heat the coconut oil in a large pan and add the prepared onion, potatoes and leeks. Sauté for 3-4 minutes until the vegetables start to soften.
Pour the vegetable stock into the pan and bring to the boil.
Season with black pepper and lovage (if available). Simmer for about 20 minutes, until the vegetables are tender.
You can keep the soup in this consistency or liquidise it in a food processor, or by using a stick blender. (If you choose to do the latter, you may need to reheat it in a clean pan).
Before serving, stir in the soya cream and garnish with chopped fresh parsley.
Further information on Keith Squires can be found here.
RELATED
https://www.thelondoneconomic.com/food-drink/londons-best-vegan-restaurants/10/08/
https://www.thelondoneconomic.com/food-drink/vegan-yorkshire-pudding-recipe/30/01/
Vegan Leek & Potato Soup
Ingredients
- 1 tbsp Coconut oil
- 1 Onion sliced
- 225 g Potatoes peeled & diced
- 2 Medium leeks sliced
- 1200 ml Vegetable stock
- ¼ tsp Ground black pepper
- 1 tsp Lovage leaves chopped (optional)
- 150 ml Soya cream
- 1 tbsp Fresh parsley chopped
Instructions
- Heat the coconut oil in a large pan and add the prepared onion, potatoes and leeks. Sauté for 3-4 minutes until the vegetables start to soften.
- Pour the vegetable stock into the pan and bring to the boil.
- Season with black pepper and lovage (if available). Simmer for about 20 minutes, until the vegetables are tender.
- You can keep the soup in this consistency or liquidise it in a food processor, or by using a stick blender. (If you choose to do the latter, you may need to reheat it in a clean pan).
- Before serving, stir in the soya cream and garnish with chopped fresh parsley.