• 15 ml (1 tbsp) butter
• 1 kg leeks, cut lengthways, rinsed and sliced
• 3 celery fingers, sliced
• 3 cloves garlic, minced
• 3.75 ml (¾ tsp) ground nutmeg
• 2.5 ml (½ tsp) turmeric
• 5 ml (1 tsp) fenugreek seeds
• 1 kg potatoes, peeled and quartered
• 1 litre (4 cups) vegetable stock
• salt and pepper, to season
• 250ml (1 cup) coconut milk
• croutons and chopped chives, to garnish

1.) Melt the butter in a large pot. Add the leeks and cook gently for 15 minutes until softened. Add the celery and cook for another 3 minutes.

2.) Add the garlic, nutmeg, turmeric and fenugreek seeds. Cook for a further 2 minutes.

3.) Add the potatoes and toss everything together. Pour in the vegetable stock, mix and bring to the boil. Reduce the heat and allow to boil gently for approximately 40-45 minutes or until the potatoes are tender. Season with salt and pepper.

4.) Remove the pot from the heat and stir in the coconut milk. Allow to cool for a few minutes then use a stick blender to process until smooth. Check the seasoning. Pour into bowls and garnish with croutons and chives before serving.