Scotch broth
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Scotch broth

By Anna Glover

Tuck into a hearty bowl of Scotch broth soup for a healthy lunch or supper. Packed with veg and grains, serve with a hunk of crusty bread

  • Prep:20 mins
    Cook:1 hrs 25 mins
    plus overnight soaking
  • Easy

Nutrition per serving

  • kcal 278
  • fat 4g
  • saturates 0.4g
  • carbs 25g
  • sugars 0g
  • fibre 6g
  • protein 33g
  • salt 0.1g

Ingredients

  • 250g broth mix (or a mixture of 75g pearl barley, 75g yellow split peas, 50g red split lentils and 50g green split or marrowfat peas)
  • 1 tbsp vegetable or olive oil
  • 1 large onion, finely chopped
  • 1 leek, washed and sliced
  • 1 medium turnip, peeled and finely chopped
  • 3 carrots, finely chopped
  • 3 celery sticks, trimmed and finely chopped
  • 3 litres lamb stock
  • 200g kale chopped

Method

  1. Rinse the soup mix and soak in cold water for 8 hrs or overnight, covered in a cool place. Drain and rinse well.

  2. Heat the oil in a large pan and fry the onion, leek, turnip, carrots and celery for 10 mins, covered with a lid, until soft but not golden. Add a generous pinch of salt and a good grinding of pepper.

  3. Pour the stock into the pan and bring to a simmer. Add the drained soup mix, and gently simmer for 1 hr part-covered, until the barley and split peas are tender. Season again if needed. Stir in the kale, and cook for 10-15 mins until tender, then ladle into bowls to serve.

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