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Vegan Cock-a-Leekie Soup

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Vegan cock-a-leekie soup is based on the traditional cock-a-leekie soup which is Scotland’s national soup. Cock-a-leekie originates all the way back to the 16th century!

However, other parts of Britain have their own versions of cock-a-leekie soup including Wales and the West Country (south-western England).

vegan cock-a-leekie soup
Cock-a-leekie soup prepared with tofu. So yummy!

It is claimed that cock-a-leekie soup has been traced back to French origins. When the French recipe of chicken and onion soup migrated 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 elderly cockerel which would be deemed perfect for soup as it would need lots of simmering to tenderize.

My Vegan cock-a-leekie soup happily replaces the cockerel with vegan Quorn pieces or tofu.

However, feel free to use your own favourite ‘chicken’ vegan replacement.  A creamy bean such as butter, cannellini or haricot beans would also be perfect.

Recipes for cock-a-leekie soup either use barley, rice, or oatmeal as a sort of broth thickener.

I have used barley as being Scottish I grew up eating this grain and happen to particularly love it.

Although for my next batches of cock-a-leekie soup I will experiment with rice and oatmeal as I am curious to see how the different ingredients may change the soups texture and flavour.

vegan cock-a-leekie soup
Garnished with chopped chives and served with a chunk of crusty bread.

If you would like to add either rice or oatmeal instead of barley I would start with 1/2 a cup of rice or a 1/4 cup of oatmeal and see how that goes.

I use liquid aminos to provide an umami boost to the soup’s broth.

Liquid aminos are a natural product that is obtained from the protein of soy beans and is commonly used as a seasoning in vegan and plant-based diets.

Nowadays even Tesco’s, UK stock liquid aminos.

I purchased my huge bottle from Amazon, UK and it has lasted forever as only a little bit is needed to transform your recipes.

However, you don’t need liquid aminos for my recipe as my broth will still taste yummy.

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Vegan Cock-a-leek Soup

Serves 4-6 depending on portion sizes.

This is a quick, super-simple, budget-friendly recipe perfect for a tasty, every-day nourishing, hot lunch.

Serve with a chunk of crusty bread or keep it authentic and go for some Scottish Oatcakes. Recipe links to oatcakes are in the recipe notes.

vegan cock-a-leekie soup

Vegan Cock-a-Leekie Soup

A traditional Scottish soup loved since the 1600s!
So easy and quick to prepare.
And an excellent tasty budget-friendly meal.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Dinner, Lunch, Soup, Starter
Cuisine: British, Scottish
Servings: 4
Calories: 210kcal
Author: Jacq

Equipment

  • Large Saucepan

Ingredients

  • 2 leeks about 4 cups chopped/ about 300 grams. Chopped into rings if small or halved down the middle and chopped if quite large.
  • 1 onion rough chopped
  • 300 grams vegan Quorn pieces or tofu about 2 1/2-3 cups. Gently squeeze and dry tofu to release excess water. Chop into cubes or odd sized pieces. If using canned beans use one 400g/14 oz can, drained.
  • ½ cup barley washed
  • 2 litres vegetable stock Or just over 2 US quarts. I used 2 Marigold vegetable stock cubes. Or use 3 tsp of no chicken base better than Bouillon vegetarian stock (which is vegan)
  • 2 bay leaves
  • 2 tsp dried herbs
  • 1 tsp dried thyme or use a few sprigs of fresh thyme
  • 1 tsp Liquid Aminos optional

To serve/garnish

  • nutritional yeast to serve optional, but so tasty. Add 1- 2 tsp to each bowl.
  • salt and pepper to taste
  • chopped chives or parsley

Instructions

  • To a large saucepan add the vegetable stock, barley, bay leaves, mixed herbs, thyme and onion.
  • Bring to the boil.
    Reduce heat and simmer for 30 minutes with a lid loosely on the saucepan.
  • Add the Quorn pieces/tofu/canned beans, and the leeks.
    Simmer for 15 minutes with the lid off the pan.
    Add an extra half cup (125ml) of boiling water if the soup is becoming too thick.
  • Add the Liquid aminos if using.
    Remove the bay leaves and fresh thyme if used.
    To Serve:
    Taste and season with salt and black pepper if desired.
  • If using nutritional yeast sprinkle a little over each bowl and mix through.
    Scatter some chopped chives or parsley over.

Notes

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***Please note: In the UK 1 cup measurement equals 250ml***

The following nutritional data is for guidance only and is not a strict analysis as ingredients vary.

The following calculation used tofu and better than bouillon no-chicken vegetarian stock (it is vegan!):

The following data used Quorn vegan pieces and Marigold vegetable stock:

 

Nutrition

Calories: 210kcal
Tried this recipe?Let us know how it was!

Recipe notes for Vegan Cock-a-Leekie soup

  • Leftover Cock-a-Leekie soup is much tastier the next day! If its gone too thick just add a little boiling water to loosen the broth up.
  • For a change try substituting the barley for 1/2 cup long-grain rice.
  • Or use Scottish pinhead oatmeal about 1/4 a cup to thicken up the broth.
  • Scatter some tasty traditional Scottish Skirlie on top of the Vegan Cock-a-Leekie soup for an even more authentic Scottish bowl of yumminess.
  • I added 1 teaspoon of nutritional yeast to each bowl just before serving. I use a nutritional yeast that has been fortified with vitamin B12. Nutritional yeast is a yummy way to add b12 to your diet. Find out how nutritional yeast can even help prevent the common cold over on nutritionlfacts.org.
  • Vegan Cock-a-leekie soup is delicious served with Scottish oatcakes. Get my Vegan Scottish Oatcake recipe here.
  • I also have a recipe for sugar and oil-free Scottish oatcakes and oil-free cheesy oatcakes. Both are vegan and are a perfect accompaniment to this Scottish soup.

 

oil-free Scottish vegan oatcakes

 

 

10 thoughts on “Vegan Cock-a-Leekie Soup”

  1. 5 stars
    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!

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