Heat the oil in a large saucepan over a medium heat, add all the chopped vegetables and sprinkle with salt to taste. Cook for 3-4 minutes then add the white wine and cook for another couple minutes until the wine is reduced.
Add the seaweed and vegetable stock and bring the chowder up to a gentle simmer. Cover then simmer for 10-15 minutes until the vegetables are cooked through.
Add a pinch of cayenne pepper and black pepper, plus saffron and salt to taste.
Turn off the heat and stir in the soya or oat cream.
Heat a teaspoon of oil in separate frying pan add the samphire. Fry for 3-4 minutes.
Dish up the chowder and top with the samphire. Serve with a slice of sourdough bread or baguette.