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
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Prep:20 mins
Cook:1 hrs 25 mins
plus overnight soaking - Easy
Nutrition per serving
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kcal 278
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fat 4g
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saturates 0.4g
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carbs 25g
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sugars 0g
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fibre 6g
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protein 33g
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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
Rinse the soup mix and soak in cold water for 8 hrs or overnight, covered in a cool place. Drain and rinse well.
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.
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.