Vegan Scotch Broth 

Vegan Scotch Broth – A Hearty Taste of Scotland

Scotch Broth is a dish that goes way back in Scotland’s history—traditionally a thick, wholesome soup made with barley, root vegetables, and often a bit of mutton (which we’ll be happily skipping!). But don’t worry, we’re keeping all the warming, traditional flavors in this plant-based version, making it just as comforting and satisfying.

Mark, being Scottish with Irish roots (he’s from Bathgate, which sits between Glasgow and Edinburgh), has a deep love for traditional Scottish food. So, when we make Scotch Broth, it’s serious business. He cooks up a massive pot of it, and we enjoy it for days—because, let’s be honest, soups like this get even better the longer they sit!

Ingredients:

• 1 tbsp olive oil

• 1 onion, diced

• 2 cloves garlic, minced

• 1 leek, sliced

• 2 carrots, diced

• 2 celery stalks, diced

• 1 small turnip (or swede), diced

• 1 parsnip, diced

• ½ cup pearl barley (rinsed)

• 1 cup green or puy lentils (rinsed) or Holland and Barret Soya Pieces if you like " the Lamb Broth" 

• 6 cups vegetable stock

• 1 bay leaf

• 1 tsp dried thyme

• 1 tsp dried rosemary

• Salt & black pepper, to taste

• ½ cup chopped kale or cabbage (optional, but adds great texture!)

• Fresh parsley, to garnish

Instructions:

1. Sauté the base – Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and leek, and cook for about 5 minutes until softened. If you use the Soya Pieces add them now after you have re-hydrated them

2. Add the root veggies – Stir in the carrots, celery, turnip, and parsnip. Let them cook for a few minutes to start releasing their flavors.

3. Simmer with barley & lentils – Add the pearl barley, lentils, vegetable stock, bay leaf, thyme, and rosemary. Bring to a boil, then reduce the heat and let it simmer for at least 45 minutes (or until the barley is soft and the soup thickens).

4. Final touches – Stir in the kale or cabbage (if using) and cook for another 5-10 minutes. Season with salt and black pepper to taste.

5. Serve & enjoy – Remove the bay leaf, ladle into bowls, and sprinkle with fresh parsley. Bonus tip: It’s even better the next day, so make a big batch like Mark does!

This Broth is also good in the Slow Cooker - I still suggest doing the first step the throw everything into the Slowcooker for 4-6 hours except for your greens which I would add 20mins before the end - this is so handy if you have a lot on and want to come back to a warm bowl of broth with crusty bread.