Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 leeks, sliced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 8 cups vegetable broth
- 1 cup brown rice
- 1 cup dried apricots, chopped
- 1 cup dried prunes, chopped
- 1 cup dried figs, chopped
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Wooden spoon
- Measuring cups and spoons
- Cutting board
- Sharp knife
Step-by-step instructions:
1. Heat olive oil in a large pot over medium heat.
2. Add onions and leeks and sauté until soft, about 5 minutes.
3. Add garlic, thyme, rosemary, and bay leaf and cook for another minute.
4. Pour in vegetable broth and bring to a boil.
5. Add brown rice, apricots, prunes, and figs.
6. Reduce heat to low and simmer for 30-40 minutes, or until rice is cooked and fruit is soft.
7. Remove bay leaf and season with salt and pepper to taste.
8. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
5. Temperature:
Medium heat for sautéing, high heat for boiling, and low heat for simmering.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 350
Fat: 8g
Carbohydrates: 68g
Protein: 5g
Fiber: 7g
Substitutions for ingredients:
- Brown rice can be substituted with white rice or quinoa.
- Dried apricots, prunes, and figs can be substituted with other dried fruits such as raisins, dates, or cranberries.
Variations:
- Add diced potatoes or carrots for extra vegetables.
- Use vegetable or chicken stock instead of vegetable broth.
- Add a can of chickpeas or white beans for extra protein.
Tips and tricks:
- Make sure to rinse the rice before adding it to the soup to remove any excess starch.
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, simmer for a longer period of time to reduce the liquid.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup in a pot over medium heat until heated through.
Presentation ideas:
Serve soup in individual bowls with a sprig of fresh thyme or rosemary on top.
Garnishes:
Garnish with chopped fresh parsley or chives.
Pairings:
Serve with a crusty bread or a side salad.
Suggested side dishes:
Roasted vegetables or a green salad would pair well with this soup.
Troubleshooting advice:
If the soup is too sweet, add more salt and pepper to balance out the flavors.
Food safety advice:
Make sure to store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Cock-a-Leekie soup is a traditional Scottish soup made with chicken and leeks. This vegan version replaces the chicken with dried fruit for a sweet and savory flavor.
Flavor profiles:
This soup has a sweet and savory flavor with hints of thyme and rosemary.
Serving suggestions:
Serve this soup as a main course for lunch or dinner.
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Region: Scottish