Delicious Vegetarian Cock-A-Leekie Soup Recipe in 30 Minutes
Ahoy there! Looking for a warm and flavorful soup to enjoy on cold nights? Look no further than this traditional Scottish dish – Cock-A-Leekie Soup! But wait, before you get your feathers ruffled, fear not for no rooster will be harmed in the making of this recipe. In fact, you can make it completely vegan if you so choose.
This classic recipe dates back to the 16th century and has been a favorite among Scottish households ever since. It was once served as part of the Burns Night celebration, commemorating the life of Scotland’s beloved poet Robert Burns. However, its heartiness and simplicity have made it a staple throughout the year, especially during colder months.
The name itself may raise eyebrows – Cock-A-Leekie Soup – why not simply Leekie Soup? Well, that’s because one of its key ingredients is chicken. But with our vegetarian and vegan-friendly version using plant-based chicken pieces, every dietary lifestyle can now equally enjoy the soup without any guilt.
This is an easy-to-follow recipe that takes around an hour to prepare and cook. Loaded with wholesome ingredients such as leeks, celery ribs, white mushrooms, and nutmeg, expect a burst of flavors in every spoonful. So scroll down and let me show you how to make this Scottish classic in your very own kitchen!
Why You’ll Love This Recipe
Folks, let me tell you about this Vegetarian Cock-A-Leekie Soup Recipe. This is a soup to die for! The flavors and textures will leave your taste buds wanting more. And the best part? It’s vegan – so even those of you keeping a plant-based diet can indulge in this scottish soup classic.
The ingredients list might seem intimidating at first, I get it. But trust me when I say that the combination of the flavors is simply divine. With tender vegetarian chicken pieces, white mushrooms, celery ribs, pepper, salt, garlic cloves, nutmeg, dill and leeks all coming together to create this flavorful masterpiece.
What sets this recipe apart is that it replaces traditional chicken thighs with a vegetarian substitute and replaces chicken broth with water seasoned just right. This way the dish retains its traditional flavor but adheres to the vegan standards.
This is a creamy and hearty soup that will make your heart sing with joy on a cold winter night – like on Burns Night- or any occasion for that matter. Warm up your insides with this recipe and enjoy the familiar flavors of Scotland in one comforting bowl.
So what are you waiting for? Give this Vegetarian Cock-A-Leekie Soup Recipe a try today and fall in love with its taste!
Ingredient List
Here’s a list of ingredients you’ll need to make this Vegetarian Cock-A-Leekie Soup Recipe:
- 4 large leeks
- 2 medium white mushrooms
- 2 celery ribs
- 1 large onion, chopped
- 3 garlic cloves, chopped
- 2 tablespoons vegetable oil
- 1/4 teaspoon nutmeg
- 1/4 teaspoon dill
- Salt and pepper to taste
- 8 cups water
- 4 cups vegetarian chicken pieces
- 2 tablespoon cornstarch
For garnish:
– Fresh dill or parsley
The recipe calls for vegetarian chicken pieces to replace the traditional Scottish cock leekie soup ingredient. Additionally, leeks, white mushrooms, celery, and onions will add flavor to the vegetarian version of the soup. Cornstarch will be used to thicken the soup, and a mixture of nutmeg, dill, salt, and pepper will bring the flavors together. Do not forget fresh herbs like dill or parsley can be added for an elegant touch!
The Recipe How-To
Here’s the exciting part, time to cook!
Step 1: Prepare the Leek and Potato Soup Base
- Cut 4 large leeks into thin slices (white and light green parts only) and set aside.
- Heat 2 tablespoons of vegetable oil in a soup pan over medium heat. Add the sliced leeks and 1 chopped onion, stirring frequently until translucent but not browned (around 5 minutes).
- Add in 3 cups of diced potatoes and 10 cups of water. Bring to a boil, then reduce heat and simmer for around 20 minutes until the potatoes are cooked.
Step 2: Prepare Vegetarian Chicken Pieces
- While waiting for the soup base to cook, you can prepare your vegetarian chicken pieces according to package instructions. Usually, they need to be microwaved or baked for a few minutes.
- When they are done, cut them into bite-sized pieces and set aside.
Step 3: Combine Soup Ingredients
- Once the potatoes are cooked, add in the prepared vegetarian chicken pieces, 2 medium chopped leeks, 2 finely diced carrots, and 2 cups of sliced white mushrooms.
Step 4: Seasoning
- Add 1 tsp of salt, ½ tsp of black pepper, 1 tsp of minced garlic cloves, and a pinch of ground nutmeg to taste.
- Simmer uncovered for about 10 minutes or until veggies are cooked through then add some fresh dill.
Step 5: Thicken the Soup Base
- In a separate bowl, mix together ½ cup of cornstarch with one cup of cold water until dissolved.
- Pour this mixture slowly into the soup while mixing constantly. Keep boiling and stirring for about 2 or 3 minutes until it thickens.
Voila! The delicious vegetarian Cock-A-Leekie Soup is ready.
Substitutions and Variations
Well let me tell you, my dear foodie friend, that the best thing about recipes is their versatility! With a little bit of creativity and ingenuity, you can always put together a scrumptious meal with whatever you have on hand. Here are some substitutions and variations for our Vegetarian Cock-A-Leekie Soup recipe.
First and foremost, if you’re looking to swap out any of the ingredients, I’d suggest trying some vegetable options as opposed to meat substitutions. For example, you could replace the vegetarian chicken pieces with tofu or seitan, or opt for veggies such as white mushrooms or even portobello mushrooms for that meaty texture. You could also add some carrots or parsnips to give the soup more depth of flavor and nutrition.
Another fun variation is to try a different type of grain instead of instant brown rice, like barley or quinoa! And instead of cornstarch, try using arrowroot or potato starch as a thickener.
If you want to make this soup more traditional Scottish Cock-A-Leekie Soup, try swapping out the vegetarian chicken pieces for boneless, skinless chicken thighs (from 4 pounds whole chicken) or even breast for extra protein. You could also add chopped bacon or ham hock for some smokiness (although it won’t be vegetarian anymore).
For those who love spice, throw in some hot sauce, cayenne pepper or red pepper flakes into the mix. Sprinkle some chopped chives on top for a pop of color and freshness.
Finally, if you want to switch things up entirely and make it more hearty and creamy, turn this soup into a creamy Cock-A-Leekie stew by adding one cup of plant-based cream in your serving bowl (instead of water). This will give it another layer of richness that’s perfect for a cozy night in.
Endless possibilities await you my friend!
Serving and Pairing
Now that your vegetarian cock-a-leekie soup is ready and steaming, it’s time to serve it up! The creamy texture and fragrant aroma of this soup makes it a perfect starter or main course for any meal.
One great way to garnish this delicious dish is by adding some traditional Scottish barley herbs, such as thyme or rosemary. Additionally, you can add some chopped dill or parsley as an elegant touch.
As for pairing, you could opt for some freshly baked bread. I suggest a crusty sourdough baguette to complement the hearty flavors of the soup. Alternatively, you could serve it with some whole-grain crackers or croutons for a crunchy texture.
If you’re looking for a more substantial meal, serving the soup alongside a salad would be perfect. Any green salad with some vinaigrette dressing would go incredibly well. Or if you want to stick with a Scottish theme, try cornmeal crusted fried onions and steamed greens.
When it comes to beverages, a crisp white wine like Chardonnay would pair perfectly as well. If wine isn’t your thing, black tea is another great option that complements the flavors in the soup perfectly.
Overall, get adventurous in your pairing choices but most importantly enjoy every bite of this vegan burns night part 1 traditional Scottish cock-a-leekie recipe!
Make-Ahead, Storing and Reheating
Well, if you’re anything like me, then you know the value of time. Sometimes we’re just too busy to make dinner from scratch each night, but that doesn’t mean we have to compromise on flavor or nutrition. Fortunately, this Vegetarian Cock-A-Leekie Soup Recipe is one of those dishes that can be made ahead of time and stored for later use.
There are two methods to make-ahead this soup. First, you can make the entire recipe up until step 13 and then allow it to cool completely before refrigerating or freezing it. If you choose to freeze the soup, let it thaw overnight in the refrigerator before reheating it.
Secondly, you can prepare the soup base ahead of time and store it in an airtight container in the refrigerator for up to three days. Simply reheat the base and Chicken pieces as needed.
When storing your soup in the fridge or freezer, use an airtight container like a Tupperware with a tight-fitting lid so that no unwanted air can enter and cause spoilage. You should also label your containers with the date and contents so that you know when they were prepared.
To reheat your stored soup simply add some boiled water or broth to help loosen up the consistency if required, bring it all to boiling point and serve hot. It’s that simple! This timeless recipe retains most of its flavor quality even after reheating which makes it perfect for meal prep or for having leftovers throughout the week.
Give this method a try once again and have fresh meals ready when needed without wasting precious time in the kitchen preparing food on daily basis.
Tips for Perfect Results
Listen, my dear reader, a successful Vegetarian Cock-A-Leekie Soup requires more than just the right ingredients and follow-through steps. If you want to come up with a hearty soup that would make your grannie proud, then you better arm yourself with these quick, invaluable tips.
First, do not overestimate the amount of leeks needed for this recipe. Yes, they do shrink when cooked, but that’s no excuse to pour in a whole farm’s worth of leeks into your soup pan. Just stick to the four large leeks or two medium ones on the ingredient list, and you’ll be perfectly fine.
Secondly, if you have freshly ground nutmeg, use it. It gives a pleasant warm flavor that ties all the other delicious ingredients perfectly well. And if you don’t have any at home, don’t buy powdered nutmeg—it’s just not as flavorful.
Thirdly, do not substitute vegetable oil with olive oil or coconut oil in this recipe. The earthy flavor of vegetable oil is perfect for this hearty Scottish soup recipe.
Fourthly and probably most importantly: Time management is key! Cooking this Vegetarian Cock-A-Leekie Soup can take a bit of time and effort, so set aside enough time to make it properly. Also, when making a big batch of soup like this one, it’s best to chop up ingredients beforehand to save some cooking time.
Lastly, do not skimp on the spices – dill might seem optional in this recipe since it only requires 1 tablespoon of it; however, it adds a fresh note that complements beautifully the richness of the dish.
Follow these tips carefully and I guarantee that your Vegetarian Cock-A-Leekie Soup will be an absolute hit at your table.
Bottom Line
So, there you have it – a delicious and hearty vegetarian version of the traditional Scottish Cock-A-Leekie Soup. This soup continues to be a popular dish in Scotland, particularly during Burns Night celebrations. And, now that you have this recipe in your hands, I hope it will also become a staple in your home.
As a vegan chef, I love creating recipes that are not only tasty but also ethical and sustainable. And, this creamy cock-a-leekie stew is just that. By substituting chicken with vegetarian chicken pieces and using vegetable oil instead of animal fat, we can still enjoy the flavors and textures of the original dish without harming any animals.
Furthermore, this soup is packed with nutrient-rich ingredients like leeks, mushrooms, carrots, and barley herbs. It’s perfect for chilly evenings or when you want something comforting to warm you up from the inside out.
In conclusion, this vegetarian cock-a-leekie soup recipe is easy to make, customizable to your liking, and can be enjoyed by everyone at the table. So go ahead and give it a try – you won’t be disappointed!
Vegetarian Cock-A-Leekie Soup Recipe
Ingredients
- 4 large leeks
- 5 cups water
- 1 vegetarian chicken bouillon cube
- 1 tablespoon dill
- 1/4 teaspoon nutmeg
- 3 garlic cloves
- 1 -3 teaspoon salt, to taste
- pepper, to taste
- 3 celery ribs
- 3 white mushrooms
- 1 1/2-2 cups vegetarian chicken pieces
- 1 cup whipping cream
- 3 tablespoons cornstarch
- 1 cup instant brown rice
Instructions
- cut off most of the green ends of the leeks and slice in half lengthwise, leaving the root end intact to keep them all together. chop into 1/2 inch slices and toss in a strainer, wash well to break up and get rid of sand/dirt.
- chop celery and mushrooms, mince garlic, and combine with leeks, water, broth cube, and spices in a stock pot.
- bring to a boil and simmer for about 10-15 min or until leeks and celery are soft. in the mean time dice up the "chicken".
- add "chicken" and rice, simmer until rice is cooked, about 5-10 min.
- mix corn starch with cold cream and add to soup, stirring well.
- simmer until thickened and warmed through.
Add Your Own Notes
Nutrition
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Jolo is a talented chef and food blogger with a passion for vegan and Caribbean flavors. From savory vegetarian dishes to tropical smoothies, Jolo’s Kitchen has something for everyone. Whether you’re looking for meat-free meals or creative Caribbean recipes, Jolo’s Kitchen is the perfect place for you.