Monday, 22 September 2014

Prune-a-leekie soup

Vegan MoFo 2014 is finally here, and my theme for this year is Vegan Scotland: veganising Scottish recipes and suggestions for eating out and socialising in Scotland.

Cock-a-leekie soup is a traditional Scottish dish made from chicken stock and leeks, making it incredibly easy to veganise! Doing a quick online search for other people's recipes suggested adding prunes to the soup for extra flavour, which I loved. If you're not a fan of mixing sweet and savoury flavours, though, they can just as easily be left out. You could also add some rice or barley to thicken it if you like.

Recipe: Prune-a-leekie soup

Serves 2

  • 1 tbsp vegetable oil
  • 1 leek, cleaned, trimmed and chopped
  • 1 medium potato, chopped
  • 1 medium carrot, chopped
  • 700ml vegetable stock (if you can find a vegan chicken flavour stock, that would be best)
  • 1 tsp thyme
  • Salt and pepper to taste
  • 8 pitted prunes, cut into halves


In a small saucepan, sauté the leek in the oil for about 5 minutes, until softened.

Add the potato, carrot, vegetable stock and seasonings to the pan and simmer for 15 minutes.

Add the prunes and simmer for another 15 minutes.



  1. Hi Imogen, I've nominated you for a Liebster award

  2. That bowl looks tasty. I don't know if I could add the prunes in though.