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.
- 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.