Leeks are a symbol of Wales and potatoes are the nation’s favourite food. Together they make a wonderful winter warmer.
Serves 4-6
1 tbsp. coconut oil
1 onion sliced
225 g potatoes peeled & diced
2 medium leeks sliced
1,200 ml vegetable stock
¼ tsp ground black pepper
1 tsp lovage leaves chopped (optional)
150 ml soya cream
1 tbsp chopped fresh parsley
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.
Also known as Dewi Sant the Patron Saint of Wales was born around 500 AD. Dydd Gŵyl Dewi (March 1st) is the feast day of Saint David and has been celebrated since the 12th Century by wearing daffodils and leeks and eating traditional Welsh food. Wales celebrates with a host of parades through Cardiff, Swansea and Aberystwyth.
