Broc-a-leekie Soup

  • Servings : 4-6

This is a prize-winning recipe! It was published in Tony Tantillo's The Fresh Grocer (a Safeway grocery store promotional magazine) and won me a shopping spree.

The British "cock-a-leekie" soup features chicken as the "cock" part. The following vegan adaptation is cruelty-free, hearty, healthy and satisfying; a "poor-man's soup" with economical ingredients, it can be ready in half an hour. Add a crusty bread and you have a quick and easy winter meal. Candles and a bottle of wine add homey touches when you're on the road.


  • 2 large russet baking potatoes, peeled and cut into 1/2 inch cubes
  • 3 cups cold water (more as needed to cover potatoes)
  • 1 cup chopped leeks (or onions)
  • 1/2 cup chopped broccoli
  • 1/4 cup diced green pepper
  • 1/4 cup chopped spinach
  • 1 tablespoon olive oil
  • 1 tablespoon soy butter (or your favorite non-dairy butter/margarine)
  • 1/4 teaspoon each: salt, pepper, dill weed (or to taste)
  • 2 cups plain soy milk (or your favorite non-dairy milk)


Step 1

Place peeled and cubed potatoes in a 3-quart or larger saucepan and add the 3 cups of cold water (or more) to cover the potatoes. Bring to a boil, reduce heat and simmer 20 minutes or until tender.

Step 2

Mash the potatoes slightly with a fork while still in the cooking pot, so the soup will be thickened but still chunky.

Step 3

Add all remaining ingredients except the soy milk. Simmer about 10 minutes more.

Step 4

Add the soy milk and heat through but do not boil.

Step 5

You may serve the soup at once, or it may continue to simmer slowly for half an hour or so, as needed. This is good reheated and will keep refrigerated for several days.


Optional additions

  • Vegan chicken-less strips, chopped
  • Diced vegan deli meat substitutes
  • Vegan "bacon" bits
  • Vegetable broth may replace part or all of the water

Recipe Source: Am Vegan - Will Travel
Reprinted with permission from the author, Dulcimer Nielsen.
Photograph © Wanda Embar.

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