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Easy Traditional Vegetarian Scotch Broth
This is hearty and tasty vegetarian Scotch broth packed with flavour and full of goodness. It's traditional Scotch broth but meat free and with delicious pistou too
Equipment
- large pan
Ingredients
For the soup
- 100 g Scotch broth mix
- 1 onion diced
- 400 g carrots chopped
- 125 g parsnips chopped
- 400 g swede/turnip chopped
- 2 tbsp rapeseed oil or vegetable oil/olive oil
- 1 lt vegetable stock
- salt and pepper to taste
Kale Pistou
- 100 g kale
- 1 clove garlic minced
- 4 tbsp olive oil
- salt and pepper to taste
Instructions
For the Scotch broth
- Rinse the broth mix under running water till water runs clear then put in a bowl and cover with at least 1 litre of cold water and leave overnight. Next day drain through a sieve.
- Heat the oil in a large soup pan and saute the onion for 5 minutes till softened but not browned
- Add the other soup ingredients and cook for a further 3 minutes
- Now add the broth mix and the vegetable stock and simmer covered for 30-40 minutes.
- Season with salt and pepper to taste
For Kale Pistou
- Whizz all ingredients in a mini food processor till you get a rich vibrant green sauce and season to taste.
Serving
- Serve the Scotch broth with s swirl of the pistou on top.
Video
Notes
You can either use homemade vegetable stock or a stock cube/stick pot for this soup.
Cut out the thick stems of the kale before you weigh it and put it through the food processor.
Broth mix is available in most supermarkets in UK - Broth mix is 50% pearl barley plus split peas, split lentils and blue split peas 9same as normal split peas but unskinned), as long as you use 50% barley you can make up your own personal broth mix.
If you want to make a more traditional Scotch broth then instead of making the kale pistou you just add the kale (without those tough stalks) to the soup 10 minutes before it finishes cooking.
You can use your kale pistou just like pesto in pasta dishes, on baked potatoes, on bruschetta etc.
The pistou will keep for up to a week in the fridge
This vegetarian Scotch broth will keep up to 5 days in the fridge or you can freeze it for up to 6 months.
Nutrition
Calories: 266kcalCarbohydrates: 32gProtein: 4gFat: 15gSaturated Fat: 2gSodium: 66mgPotassium: 650mgFiber: 7gSugar: 8gVitamin A: 12802IUVitamin C: 46mgCalcium: 92mgIron: 1mg
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