Scotch Broth (Vegetarian)
If you need an easy and hearty meal, try this tasty vegetarian Scotch Broth. Perfect in the colder months, this traditional Scottish soup uses leeks, kale and swede during the winter when they are at their best. Eat the seasons with this delicious vegetable and barley broth.
Us Scots definitely know how to make hearty comfort food. When you live in a country with so much wet and cold weather, you need a few good soup recipes up your sleeve for dreich days. Like my Scottish Lentil Soup, this Scotch Broth does take a little bit of time to prepare. But it is mostly hands off time, and is very much worth it in the end.
Traditional Scotch Broth
Traditional Scotch Broth was made with mutton, and sometimes lamb or beef. Mutton neck is probably the most traditional, and used first to make the stock. Any meat would then be removed from the bones when the soup was cooked and shredded to be served with potatoes for another meal, served on the side or put back into the soup.
I prefer a vegetarian version of Scotch Broth, but you can use beef or mutton stock for the recipe if you prefer. Since traditionally the meat was removed from Scotch Broth before serving anyway this plant based broth is not so far away from the traditional recipe.
There were plenty of times in Scotland’s history when meat was hard to come by and very expensive for the average family. Therefore a vegetarian version of Scotch Broth, as well as many other Scottish recipes, would have been a common adaptation.
Ingredients
Broth Mix – sold at most UK supermarkets alongside the dried pulses. See the next section for more detailed notes or what to do if you cannot source Broth Mix. The Broth Mix needs to be soaked in cold water for 8-12 hours before using – I will leave out overnight if I’m planning to make Scotch Broth the next day.
Leeks, Carrots, Swede (Rutabaga) and Onion – You can cut the vegetables bigger or smaller depending on how chunky you like the soup. Just make sure the carrots and swede are about the same size for even cooking.
Vegetable Stock – I use 4 stock cubes. You can also use Bouillon powder or homemade stock.
Kale – you can use curly kale or black kale (Cavolo Nero). It should be added right at the end of cooking – just enough for it to soften into the broth. If preparing Scotch Broth in advance, don’t add the kale until ready to serve as it can become bitter if overcooked.
Parsley – stirred in at the end of cooking, it is not just for garnish so don’t skip it! Parsley really brightens up the broth and balances the flavours.
How to Make Broth Mix
Scotch Broth is made primarily from Broth Mix. I love to use Great Scot Broth Mix, but many British supermarkets do their own version, sometimes called soup mix. If you cannot source broth mix then you can make your own with dried ingredients.
To make 250 grams of broth mix required for this Scotch Broth recipe simply mix the following ingredients together, and soak and prepare as per the instructions in the recipe card below. I have included quantities, but use these as suggestions. The recipe is quite forgiving so feel free to adjust the amounts slightly or omit the red lentils.
- 125 grams pearl barley
- 75 grams yellow split peas
- 50 grams red split lentils
Broth Mix does also contain dried blue peas and green split peas, as well as a small amount of dried vegetables, but I have found these more difficult to source. You’ll get a similar effect with what I have listed here without the need to purchase too many ingredients needed in only small quantities.
Slow Cooker Scotch Broth
Scotch Broth can be easily made in a slow cooker or Crock Pot. A great option for a busy day, you can come home from the cold to a warming bowl of nutritious broth.
To make Scotch Broth in the slow cooker, simply soak the pulses as directed in the recipe card, then add everything except the kale and parsley to the slow cooker and stir well. Cook for 4-5 hours on high or 6-8 hours on low. Stir in the chopped parsley and shredded kale to serve.
Variantions
Swap out some of the carrot or swede for diced potato.
Add some celery or other diced vegetables – Scotch Broth is a very forgiving recipe and works well as a ‘clear out the fridge’ meal.
Use shredded cabbage instead of kale. Add cabbage for the final 20 minutes of cooking.
Use beef or mutton stock for a more traditional flavour, or you can also use chicken stock.
This soup is vegan as long as you use vegan stock and swap the butter for oil or a plant based butter.
Serving and Storing
Like most soups, Scotch Broth is best served with a warm buttered roll. A savoury scone or some soft wholemeal bread also does the trick.
Store Scotch Broth in the fridge for up to 3 days and reheat on the stove until piping hot.
You can freeze Scotch Broth in a suitable container for up to three months. Defrost overnight in the fridge before reheating to serve. You may wish to add a little water when reheating.
If you are not planning to serve all of the soup straight away, I would recommend adding the kale to serve. I find kale can go a little too bitter if left to soak in the broth when cooled and reheated.
More Soup Recipes:
- Lentil and Red Pepper Soup
- Sweet Potato and Chilli Soup
- Leek and Kale Soup
- Three Bean Soup
- Cream of Vegetable Soup
I hope you like this recipe as much as I do!
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Scotch Broth
Equipment
- Spatula or wooden spoon
Ingredients
- 250 grams (1 cups) broth mix
- 300 grams (10.58 oz) swede cut into 1cm cubes
- 300 grams (10.58 oz) carrots cut into 1cm cubes
- 1 leek sliced
- 1 onion diced
- 2 .5 litres (10.5 cups) vegetable stock
- 2 bay leaves
- 100 grams (3.5 oz) kale shredded
- Large handful parsley roughly chopped
- 1 tbsp butter or oil
- salt and pepper
Instructions
- Add the broth mix to a large bowl and cover with about 500ml cold water (about 2 cups). Leave to soak at room temperature for at least 8 hours (maximum 12). Drain and rinse when ready to start cooking.
- Heat the butter in a large pot with a lid (or a Dutch Oven) and add the onion, leeks, swede and carrots with a pinch of salt and cracked black pepper. Cook gently for about 10 minutes -until soft but not browned.
- Add in the broth mix and 2 bay leaves, pour in the stock and stir well. Bring to a gentle boil.
- Stir well, turn the heat to medium and simmer with the lid on for about an hour until the pulses and vegetables are tender.
- Add kale and parsley, season if needed and serve.
