Leeks are a symbol of Wales and potatoes are the nation’s favourite food. This winter warmer also works well as an outdoor treat on a summer evening.

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.

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