Keith on Food - vegan Leek potato soup

How to Make: Vegan Leek & Potato Soup

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 Lovehas 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.

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