Scotch Broth
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.
Servings: 8 servings
Calories: 185kcal
Equipment
- Spatula or wooden spoon
Ingredients
- 250 grams broth mix
- 300 grams swede cut into 1cm cubes
- 300 grams carrots cut into 1cm cubes
- 1 leek sliced
- 1 onion diced
- 2 .5 litres vegetable stock
- 2 bay leaves
- 100 grams 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.
Nutrition
Calories: 185kcal | Carbohydrates: 37g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Trans Fat: 0.1g | Cholesterol: 4mg | Sodium: 1296mg | Potassium: 460mg | Fiber: 8g | Sugar: 7g | Vitamin A: 8413IU | Vitamin C: 26mg | Calcium: 81mg | Iron: 2mg