How to make Scotch Broth like a Scot
A traditional Scottish soup made with vegetables and grains. It's thick, filling and delicious.
- 200 g broth mix soaked overnight in plenty of cold water
- 500 g carrots diced
- 1 large onion roughly chopped
- 2 sticks celery diced
- 1 tbsp oil
- 2.5 litres vegetable stock
- 200 g chopped kale
- salt and freshly ground black pepper
Heat the oil in a large pan or pressure cooker.
Add the onions and saute on a medium heat for 2-3 minutes
Add the celery and carrots and saute them with the onion for a further 3-4 minutes.
Add the broth mix and stock, season with salt and freshly ground pepper.
If using a pressure cooker, cook on low pressure for 25 minutes.
If cooking without pressure, simmer gently for approximately 40 minutes or until the grains and pulses are soft.
Add the kale and leave to cook in the residual heat of the soup for at least 10 minutes before serving.
Check seasoning and adjust as required.
Serve with wholemeal bread, bannocks or oatcakes. If you don't have any kale, you can add other green leaves or chopped parsley. The soup can also be served without greenery. Any root vegetables can be added to this soup and any type of stock can be used.
Calories: 1181kcal | Carbohydrates: 202g | Protein: 64g | Fat: 19g | Saturated Fat: 1g | Sodium: 531mg | Potassium: 4971mg | Fiber: 68g | Sugar: 47g | Vitamin A: 104165IU | Vitamin C: 286.7mg | Calcium: 642mg | Iron: 13.6mg