This heartwarming Vegan Cock-a-Leekie Soup, inspired by the traditional Scottish dish, offers a delightful blend of leeks, barley, and a bouquet of aromatic herbs. Without the use of chicken, this vegan version incorporates delicious vegetable broth and prunes for a hint of natural sweetness, delivering a comforting and satisfying meal, perfect for chilly winter evenings or cozy fall dinners.
Soup
Vegan Leekie Soup
This heartwarming Vegan Cock-a-Leekie Soup, inspired by the traditional Scottish dish, offers a delightful blend of leeks, barley, and a bouquet of aromatic herbs.
About this recipe
Method
Tested in our kitchen
Heat the olive oil in a large pot over medium heat.
Add the sliced leeks and sauté until soft, about 5-7 minutes.
Stir in the pearl barley and cook for another minute.
Pour in the vegetable broth, add the bay leaf, dried thyme, and black pepper. Bring to a boil.
Reduce heat to low and simmer for 30 minutes or until the barley is tender.
Adjust seasoning with salt, remove the bay leaf, and serve hot garnished with fresh parsley.
Courses: Dinner, Lunch
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