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0
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minReady in -
perYield -
180
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Soup
- Allergens:
- Seasons:winter,fall
- Cuisines:
- Courses:dinner,lunch
Recipe Description
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.
Ingredients
- 3 leeks, cleaned and sliced
- 1 tablespoon olive oil
- 200g pearl barley, rinsed
- 1.5 litres vegetable broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 100g chopped prunes
- Salt to taste
- Parsley for garnish
Steps:
- 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.
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