Vegan Cullen Skink
Cullen Skink is a world‑famous creamy soup originating from the fishing village of Cullen in Scotland, traditionally made with smoked haddock. This fully vegan version captures all its beloved rich, smoky, and comforting character using naturally smoked ingredients and root vegetables — no fish or dairy required. It features tender chunks of potato, soft leeks, and a thick, velvety broth that is deeply warming, hearty, and full of flavour. It is a staple comfort food, perfect for cold days, and just as satisfying as the original.
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Time
50 min
Serves
4
Difficulty
easy
đź›’ Ingredients
- 4 medium floury potatoes (such as Maris Piper or Russet), peeled and cut into chunks
- 2 large leeks, white and pale green parts only, thinly sliced and washed well
- 1 medium onion, finely diced
- 150g smoked tofu or tempeh, cubed (for authentic smoky flavour)
- 1 tsp smoked paprika (add more if you want extra smokiness)
- 2 tbsp plain flour
- 3 tbsp vegan butter or neutral oil
- 700ml good‑quality vegetable stock
- 200–250ml unsweetened oat cream or coconut cream
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- Fresh parsley and chives, chopped for garnish
👩‍🍳 Instructions
- 1
Sauté the base: Melt the vegan butter or heat oil in a large pot over medium heat. Add the onion and leeks, cook gently for 8–10 minutes until soft and sweet — do not let them brown.
- 2
Build the flavour: Stir in the smoked tofu/tempeh and smoked paprika, cook for 2 minutes to release the smoky aroma. Sprinkle over the plain flour, stir well, and cook for 1 more minute to remove the raw flour taste.
- 3
Simmer: Gradually pour in the vegetable stock while stirring constantly to avoid lumps. Add the potato chunks and bay leaf. Bring to a gentle boil, then lower the heat, cover, and simmer for 20–25 minutes until the potatoes are completely tender.
- 4
Cream and finish: Remove the bay leaf. Mash a few of the potato chunks gently against the side of the pot to thicken the soup naturally. Stir in the oat or coconut cream, heat through gently — do not boil once cream is added. Taste and adjust salt and pepper as needed.
- 5
Serve: Ladle into warm bowls and top generously with fresh parsley and chives. Enjoy with crusty bread.