HOME
RECIPES LIST
- SEARCH
- RECIPES LIST
- CONDIMENTS
- COURSES
  - APPETIZER
  - BREAD & ROLLS
  - BREAKFAST
  - BRUNCH
  - DESSERT
  - DINNER
  - LUNCH
  - SNACKS
  - SOUPS
  - STIR FRY
- CUISINES
  - AMERICAS
  - ASIA
    - CHINESE
    - JAPAN
    - Thai
    - Vietnamese
  - AFRICA
  - EUROPE
    - BRITISH
    - BELGIAN
    - FRENCH
    - GERMANY
    - GREEK
    - ITALIAN
    - NETHERLANDS
    - POLISH
    - RUSSIAN
  - ISLANDS
    - HAITI
    - JAMAICAN
  - MIDDLE EAST
    - ARAB
    - INDIAN
- HOLIDAYS
  - BIRTHDAYS
  - CHRISTMAS
  - EASTER
  - GAME NIGHT
  - HALLOWEEN
  - NEW YEARS
  - THANKSGIVING
- QUICK CATEGORIES
- SEASON
  - FALL
  - SPRING
  - SUMMER
  - WINTER
Directory
Forum
About Us
SEARCH
Sign In
Submit Recipe

Vegan Leekie Soup

Home
Vegan Leekie Soup

0
min
Prep Time
0
min
Cook Time
0
min
Ready in
per
Yield
180
cal
Calories

User Review:
0
User Rating:

Share Print Add to Favorite

Share this recipe

Vegan Leekie Soup

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

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.

Similar recipes that you might like:

Vegan Bolón de Verde

Indulge in the rich heritage of Ecuador with our Classic Vegan Bolón de Verde, a delightful twist on a traditional favorite that keeps it plant-based without compromising on the authentic flavors. This dish, perfect for any meal, marries the starchy goodness of green plantains with the hearty, savory profile of mushrooms, promising a culinary adventure with every bite.