Vegan Scotch Broth

Name: Vegan Scotch Broth
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4
Ingredients: 2 tbsp olive oil; 1 large onion , finely diced; 2 leeks, sliced; 2 carrots, diced; 1 medium parsnip , diced; 1 small swede , diced; 100 g pearl barley, rinsed; 80 g green or brown lentils, rinsed; 1.5 litres vegetable stock; 2 bay leaves; 1 tsp dried thyme; Salt and black pepper, to taste; Fresh parsley, finely chopped

Print Recipe

Prep Time 15 mins Cook Time 60 mins Total Time 1 hr 15 mins

Difficulty: Beginner

Cuisine: Scottish Courses: Appetizer, Soup, Starter

Description

Vegan Scotch Broth is the very essence of Scottish comfort cooking, warming, nourishing and quietly generous. Traditionally built on slow-simmered meat and barley, this plant-based version relies instead on the natural richness of root vegetables, leeks, lentils and pearl barley to create depth and body without losing its soul.

This is a starter that settles everyone at the table. The broth is light enough not to overwhelm, yet deeply savoury and satisfying, making it the perfect prelude to the ceremony of the haggis to come. It improves with time and can be made well ahead, allowing flavours to deepen and mellow, ideal for an unhurried Burns Night Supper.

Ingredients

2 tbsp olive oil
1 large onion , finely diced (about 200 g)
2 leeks, sliced (about 240 g)
2 carrots, diced (about 160 g)
1 medium parsnip , diced (about 160 g)
1 small swede , diced (about 250 g)
100 g pearl barley, rinsed
80 g green or brown lentils, rinsed
1.5 litres vegetable stock
2 bay leaves
1 tsp dried thyme
Salt and black pepper, to taste
Fresh parsley, finely chopped (to serve)

Instructions

Heat the olive oil in a large saucepan over a medium heat. Add the onion and leeks with a pinch of salt and cook gently for 8–10 minutes until softened but not coloured.
Stir in the carrot, parsnip and swede and cook for a further 5 minutes, allowing the vegetables to begin softening.
Add the pearl barley and lentils, stirring well to coat them in the oil and vegetables.
Pour in the vegetable stock, add the bay leaf and thyme, and bring to a gentle boil. Reduce to a low simmer, cover partially, and cook for 45–60 minutes, stirring occasionally, until the barley is tender and the broth is rich and slightly thickened.
Season generously with black pepper and salt to taste. Remove the bay leaf before serving.
Ladle into warm bowls and finish with a scattering of chopped parsley.

Nutrition Facts

285kcal

Calories

10.9g

Protein

42.6g

Carbs

7.8g

Fat

11.8g

Fiber

9.4g

Sugar

Show Full Nutrition Label

Nutrition Facts

Servings 4

Amount Per Serving
Calories 285kcal

% Daily Value *
Total Fat 7.8g12%
Saturated Fat 1.1g6%
Sodium 72mg3%
Total Carbohydrate 42.6g15%
Dietary Fiber 11.8g48%
Sugars 9.4g
Protein 10.9g22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Vegan Scotch Broth