Vegan Cock-a-Leekie Soup (Tofu, Barley and Leek Broth)
Course: Dinner, Lunch, Starter
Cuisine: Scottish
Prep Time: 15 minutesminutes
Cook Time: 45 minutesminutes
Total Time: 1 hourhour
Servings: 4
Calories: 239kcal
Author: Jacq
Vegan Cock-a-Leekie soup is adapted from the traditional Scottish national soup. It is so easy and quick to prepare, and deliciously wholesome. Not a fan of tofu? Simply replace with vegan Quorn pieces, meat-free 'chicken' pieces, butterbeans, cannellini beans or chopped mushrooms.
Bring to the boil, reduce the heat and simmer for 30 minutes with a lid loosely on the saucepan.
Next, add the tofu and the leeks.Add the extra hot vegetable stock, although if you prefer a thicker soup this can be just left out.Gently boil for 15 minutes with the lid off the pan.
300 grams leeks, 300 grams firm tofu
Remove the bay leaves.Add salt and black pepper to taste.
Scatter the spring onions over each serving or add to the soup pan before ladling soup into bowls.Optional: sprinkle nutritional yeast flakes over each bowl, or stir it through the pot of soup.
Notes
Nutritional data is for guidance only and is not a strict analysis as ingredients vary.
If preferred sauté the onions in one tablespoon of oil or vegan butter (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, such as OXO Meat Free Chicken stock cubes.
For a gluten-free soup choose a gluten-free veggie stock.
Instead of spring 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 such as Quorn vegan pieces, or 1-2 cans of white beans such a cannellini, haricot [navy beans], or butterbeans.
Chopped mushrooms are also a tasty tofu replacement.
Serve this soup with your favourite crusty bread, crackers, oatcakes, savoury scones or American biscuits.
Leftovers can be stored in the fridge, within a covered container, for 2-3 days.
Or frozen for 2-3 months, well covered within a freezer proof container. Defrost before reheating.
Reheat by bringing to a gentle boil and heat for 3-4 minutes until piping hot. Add extra vegetable stock if required as the barley will continue to soak up the liquid.
As with all soups and stews cock-a-leekie will taste better the next day as all the flavours will settle and develop more.