Scotch Broth (Vegetarian)
Hearty, comforting, gets better as it sits.
Ingredients
- 1 onion chopped
- 2 carrots diced
- 1 parsnip diced
- 1 potato diced
- 80-100 g pearl barley
- 1-1.2 litres vegetable stock or water + stock cube
- 1 bay leaf if you have
- Thyme dried or fresh
- Black pepper
- Salt to taste
- Olive oil
Optional
- handful chopped parsley
- splash Henderson's Relish or ½ tsp marmite or Maggi *
Instructions
Base
- In a large pot, soften the onion in oil for 5 minutes until sweet, not browned.
Veg
- Add carrots, parsnip, potato. Stir for 2–3 minutes.
- Add barley, bay, thyme, pepper.
- Pour in stock. Bring to a gentle boil, then simmer 40–50 minutes, stirring occasionally, until barley is tender and the soup thickens.
Finish
- Taste for salt.
- Optional splash of Henderson's Relish or alternative (see ingredients)
- Parsley if using.
Notes
What the result should be.
Thick, almost stew-like.
Barley slightly chewy.
Root veg soft but not mush. If it’s too thick: add water.
Too thin: simmer uncovered 10 more minutes.
Barley slightly chewy.
Root veg soft but not mush. If it’s too thick: add water.
Too thin: simmer uncovered 10 more minutes.
- Henderson's Relish could be substituted with Worcestershire Sauce however this contains anchovies and so is not vegetarian.
Tried this recipe?Let us know how it was!