Aye! It’s Cock-a-Leekie Soup!

Let’s take a trip to Scotland and have some soup!

 

Cock-a-Leekie soup is a comforting and humble soup with simple ingredients, but when they all come together, the soothing blend is delightful.  Inspired by the highlands of Scotland and we made it vegetarian!

Ingredients

  • 1 tbsp olive oil
  • 3 cloves garlic
  • 6 medium carrots, chopped
  • 2 celery sticks, chopped
  • 2 leeks, white parts only, washed well and sliced into thin rounds
  • splash of white wine
  • 2 bay leaves
  • 2 tbsp fresh thyme or 1/2 tsp dried
  • 1/2 tbsp fresh oregano or 1/4 tsp dried
  • 6 cups vegetable stock
  • 1/3 cup brown rice
  • 1 cup frozen peas
  • juice of fresh lemon
  • 1/4 tsp sea salt
  • pepper to taste

Method

  1. Heat the oil in a large heavy saucepan until warm. Add the garlic and cook for 2 minutes. Add the carrots, celery and leeks and cook for 5 minutes until it all begins to brown.
  1. Splash in the wine and boil, scraping down the pan. Add the thyme, oregano and bay leaves.Add the vegetable stock and rice. Bring to a boil over high heat, then reduce heat to medium-low.
  1. Simmer, uncovered for 25 minutes. Add the peas, and continue to cook for another 5 minutes.
  1. Remove bay leaves, add lemon juice, sea salt and pepper to taste.
  1. Serve hot with homemade scones or Irish Soda Bread or a hearty gluten free-bread.

 

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