Cut the ends of the leeks and quarter them lengthways. Wash them under running water to remove any dirt. Cut into small pieces. 

Chop the peeled onion and finely chop the peeled garlic. 

Put the leek, onion and garlic into a pot on a high heat. Stir regularly as they start to sweat. 

Add the peeled and chopped carrot and celery. 

Make up the vegetable stock and after the leeks, onion and garlic have been sweating for about 5 minutes, add the 750ml of vegetable stock to the pot. Add the 250ml of almond milk. 

Add the peeled and chopped potatoes, along with the sprigs of thyme, dried oregano and bay leaves. 

Bring the pot the the boil, cover and turn down to a simmer. 

Simmer for around 15 to 20 minutes until the potatoes are soft enough to put a sharp knife through without resistance. 

Remove the bay leaves and sprigs of thyme. 

Add the chopped fresh parsley (keep some leaves for garnishing) to the pot. 

Blend the soup until smooth. 

Serve in bowls along with a little fresh parsley to garnish and some oat/soya cream (optional) and season with a little salt and pepper.