Vegan cock-a-leekie soup is a quick, super-simple, budget-friendly recipe perfect for a tasty, every-day wholesome meal.
Serve with a chunk of crusty bread or keep it authentic with some traditional Scottish Oatcakes.
This soup is considered Scotland's national soup and has been around since the 16th Century. Barley is a traditional ingredient but for gluten-free soups replace with rice.
Planning a vegan or plant-based Robert Burns Night (25th January) themed supper? a A bowl of this delicious soup is perfect for starters. So good!
Quick Origins Of Scotland's Cock-A-Leekie Soup
Cock-a-leekie soup originates all the way back to 16th century Scotland.
Although it is claimed that cock-a-leekie soup can be traced to French origins. When the French recipe for chicken and onion soup found its way over to Scotland, the Scots decided leeks were a better choice to replace the onion.
Traditionally Cock-a-leekie soup would be prepared with an old cockerel which would be deemed perfect for soup as it would need lots of simmering to tenderize.
Classic recipes for this soup often make use of economical barley, rice, or oatmeal as a means to thicken the broth. And surprisingly chopped prunes, added to each bowl or to the soup pot are a popular addition that provide sweetness and interesting texture.
Other parts of Britain have their own versions of cock-a-leekie soup including Wales and the West Country (south-western England).
Vegan Tofu-A-Leekie Soup
Vegan cock-a-leekie soup is based on the traditional cock-a-leekie soup but is a much kinder adaptation.
Tofu chunks replace the chicken and as a result evolves the name to tofu-a-leekie.
If your not too keen on tofu that's not a problem. Any vegan meat-free chunks can be subbed. Quorn vegan pieces are especially tasty and add lots of flavour to the broth.
Alternatively a can of white creamy beans are also delicious with this soup. Cannellini, haricot, white kidney beans or butter beans are good choices.
To thicken the broth this recipe uses pearl barley. Being Scottish I grew up eating this grain and so I love adding it to recipes. Although if you like the barley can be subbed out for ¼ cup (40-50 grams) of pinhead oatmeal/steel-cut oatmeal or about ½ cup (100 grams) of rice.
However, if you require a gluten-free soup then forego the barley or oatmeal. Barley is not considered gluten-free even though it is low in gluten. And oatmeal, unless certified gluten-free, is often prepared in a factory along with gluten ingredients so may not be safe for gluten-free meals.
Tofu-a-leekie soup is pleasantly flavoured with dried herbs, bay leaves and a chicken flavoured vegan stock. The result is a satisfying delicious broth perfect to dunk a chunky piece of crusty bread of oatcake.
To finish sliced green/spring onions are scattered across each serving, and a few optional teaspoons of nutritional yeast flakes adds extra flavour dimensions and savouriness. So yummy.
How To Prepare Vegan Cock-a-leekie Soup
Season with a little salt and pepper.
Bring to a simmer.
Add the sliced leeks and chopped tofu.
Optional: Garnish with a sprinkle of sliced spring/green onions and nutritional yeast flakes.
Recipe Notes And FAQS
Leftovers can be stored, within a covered container, in the fridge for 3 days. Or frozen for 4-6 months within a freezer safe container.
Leftovers can be reheated by bringing to a simmer and heating for 3-4 minutes until piping hot. Extra veggie stock will likely need to be added as the barley will continue to soak up the liquid.
If the soup has been frozen, defrost completely before reheating.
Yes. It is easy to prepare this soup free from gluten ingredients. Simply ensure that your vegan stock is certified gluten-free.
Barley is not considered gluten-free so sub this grain for rice or a different gluten-free grain.
A few ideas:
* Irish soda bread (traditional wheaten bread/100% wholemeal and no fat added recipe)
* vegan traditional Scottish oatcakes
* Scottish cheesy vegan oatcakes (no oil recipe)
* 3 ingredient quick vegan dinner rolls
* your favourite crusty bread
* your favourite cracker, such as vegan friendly saltines, rice cakes
* traditional British scones, or American biscuits
* vegan grated cheese toastie/grilled cheese sandwich
* your favourite sandwiches
* scatter some tasty traditional Scottish Skirlie over the top of the vegan tofu-a-leekie soup for an even more authentic bowl of yumminess.
As with any recipe it can be adapted to suit your family's needs or contents of your fridge and pantry.
* the tofu can be replaced with vegan meat-free pieces, such as Quorn/soya chunks, soya curls. Or white beans such as cannellini, haricot, butter or white kidney beans.
* replace the pearl barley with any variety of rice, wheat grain, rye grain, quinoa, pinhead/steel-cut oatmeal. Cooking times may need adjusting depending on the grain. Leftover cooked grains are perfect as these just need adding for last 5 minutes of cooking to heat through.
* instead of spring/green onions use chopped parsley, chives or dill
* replace the onion with dried onion, about 2-3 teaspoons
* replace the dried herbs with sprigs or a small bunch of fresh herbs, such as thyme, sage or rosemary. Or a mix.
* add a sprinkle of shredded vegan cheese instead of nutritional yeast flakes
* diced prunes are a traditional addition, try adding a few chopped prunes to each serving but only if liked!
* diced veggies can be added along with the onion such as diced carrot and celery
* add some chopped kale or other green leaves along with the leeks
* a swirl of vegan cream to serve
More Vegan Traditional Scottish Recipes:
- Slow Cooker Scottish Mince And Tatties (Potatoes)
- Traditional Scottish Stovies (with mashed neeps/turnip)
- Scottish Traditional Red Split Lentil Soup
- Smoked Tofu Kedgeree (traditional Scottish cooked breakfast prepared with rice)
- The Best Bowl of Scottish Porridge and Pinhead Oatmeal (two recipes)
- Traditional Scottish Border Tart (Eyemouth tart)
- Classic Scottish Shortbread biscuits (cookies)
Vegan Cock-a-Leekie Soup (Tofu, Barley and Leek Broth)
Equipment
- Large soup/sauce pan or similar with a lid
Ingredients
- 300 grams leeks about 2 medium. Sliced into thin rings.
- 210 grams onion 1 medium, rough chopped
- 300 grams firm tofu drained, and gently squeezed to remove excess liquid if necessary, chop into bitesize chunks. Or replace with vegan Quorn pieces, or one 400g/15oz can white beans, drained.
- 100 grams pearl barley about ½ cup, washed
- 2 litres vegetable stock Plus an extra 125ml (½ a cup). Use a vegan chicken flavoured stock if available.
- 2 whole bay leaves
- 2 teaspoon dried herbs
- 1 teaspoon dried thyme or use a few sprigs of fresh thyme
To serve:
- 4 whole green onions spring onions/scallions, sliced. Or replace with parsley, chopped.
Optional, to serve:
- 8 teaspoons nutritional yeast flakes optional, Add 1- 2 teaspoon to each bowl
Instructions
- Add the vegetable stock, barley, bay leaves, mixed herbs, thyme, and onion to a pan. Season with salt and black pepper.
- Bring to the boil, reduce heat and simmer for 30 minutes with a lid loosely on the saucepan.
- Add the chopped tofu and the sliced leeks.Add the extra half cup (125ml) of hot veggie stock, if you prefer a thicker soup omit the extra stock.Simmer for 15 minutes with the lid off the pan.
- Remove the bay leaves.Add salt and black pepper to taste (Tip: if adding yeast flakes wait until the flakes are mixed through before adding salt as the flakes season the soup and you may need to add less salt)
- Scatter the sliced green onion over each serving or add to the soup pan before ladling soup into bowls.Optional: sprinkle extra nutritional yeast flakes over each bowl.
Notes
- Nutritional data is for guidance only and is not a strict analysis as ingredients vary.
- For a low sodium soup use a low added salt veggie stock.
- If preferred sauté the onions in one tablespoon of oil (or 125ml / ½ cup veggie stock) over a medium heat for 5-8 minutes, before continuing with the recipe.
- Use a vegan chicken flavour stock if available (link to the one I use in recipe card)
- For a gluten-free soup choose a gluten-free veggie stock.
- Instead of sliced spring/green onions use chopped parsley, chives or dill.
- Pearl barley can be subbed for rice. Adjust the cooking time for whole-grain or brown rice varieties as they may take longer to cook.
- Tofu can be replaced with the same quantity of chicken style vegan pieces/Quorn vegan pieces or a can of white beans such as cannellini/haricot/butterbeans/white kidney beans.
- Chopped white mushrooms are also a tasty tofu replacement.
- Serve this soup with your favourite crusty bread, crackers or even savoury scones or American biscuits.
- Leftovers can be stored in the fridge, within a covered container, for 3 days.
- Or frozen for 4-6 months, well covered within a freezer proof container. Defrost before reheating.
- Reheat by bringing to a simmer and heat for 3-4 minutes until piping hot. Add extra veggie stock if required as the barley will continue to soak up the liquid.
- As with all soups and stews tofu-a-leekie will taste better the next day as all the flavours will settle and develop more.
Tawnie
First time making this soup and it was a hit! Thank you for the delicious recipe!
Your very welcome. So glad you enjoyed the soup 🙂
Emily
I was intrigued by this soup and it did not disappoint! My son thought the name was hilarious (he's 4) and everyone enjoyed this meal. Thanks for sharing!
Your welcome! Glad you all enjoyed the soup! The soups name is rather funny!!!
Jessica Morrell
Outstanding! My new favorite soup! Can’t wait to try more of your recipes.
Thanks so much! I’m very happy you enjoyed the cock-a-leekie soup recipe. It’s one of my favourites as well 😊
Colleen
Cock-a-leekie is a favorite soup in our family due to our Scottish heritage. I love that you have made a vegan version!
Awesome! So glad you like the recipe. Scottish soups may have unusual names but they sure taste good 🙂
Michelle
Love leeks -- this soup looks so delicious and nutritious! Thanks for sharing!
Your welcome! Thanks for stopping by 🙂
Julie
What a hearty and flavor packed soup. Need a big bowl of this right away.
Thanks! You can quickly whip this tasty Scottish soup up its so easy 🙂