Scotch Broth With Leeks Turnips Kale and Beef

 Scotch broth, a traditional Scottish soup made with root vegetables, barley and kale. Made with vegetable stock so it's suitable for vegetarians and vegans.

EASY SCOTCH BROTH WITH BARLEY & KALE

Scotch broth is a traditional Scottish soup.

It's made with root vegetables, barley and kale in a tasty vegetable-based broth.

It's absolutely delicious.

So easy to make and super healthy.

TRADITIONAL SCOTCH BROTH

Traditional Scotch broth is not suitable for vegetarians or vegans.

It was originally cooked with lamb, mutton or a beef stock. Once the soup was cooked, the lamb or mutton would be removed and served with tatties and veg.

It's the type of recipe that would be handed down through families.

If you see it on a menu in a cafe or pub in Scotland, don't be fooled by how vegetable-packed it is. Do ask if it is veggie, as it often won't be.

However, it is totally slurpiliously good when made with vegetable stock and it's easy to make at home.

SCOTTISH SOUPS

Scottish soups are always hearty and cheap to make as well as full of flavour.

Here in Scotland we like to use local produce that's available all year round. Mostly root vegetables.

We bulk them out with pulses and grains to make them even more filling and hearty to see us through cold winters and all those wet, rainy days in between.

ROOT VEGETABLES

The root vegetables add texture to the soup, but they add lots of flavour too.

A Scotch broth is a chunky vegetable soup in a broth and never blended.

Now, don't you go blending it!

Make it like a real Scot.

WHICH VEGETABLES ARE IN A SCOTCH BROTH?

• ONION
• GARLIC
• LEEK
• CARROTS
• NEEPS
• KALE

WHAT ARE NEEPS?

Neeps is the Scottish name for turnip. The big hairy purple beast.

We also call it a tumshie. It's an affectionate term.

In England it's called a swede.

The original name is Swedish turnip. We went down the turnip route while England decided to used the Swedish part of the name and abbreviate it to swede.

It's just another way we deviate from our neighbours in England.

It can be confusing.

Oh and elsewhere it is called rutabaga.

WHAT IS PEARL BARLEY?

Pearl barley is an ancient grain that has been one of the main crops in Scotland along with oats since the Middle Ages.

It's used in bread, soups, stews and of course for making Scotch whisky.

Barley is great in soup as it bulks it out and gives a good texture, but never use it if you are making a quick soup as it does take a while to cook.

If you are adding barley to soup, you will need to leave it to cook for 50-60 minutes.

IS BARLEY HEALTHY?

Yep! Barley is a super healthy grain to add to soup.

It's high in fibre and full of vitamins and minerals.

Go, add some to your shopping list!

LOW-CALORIE SOUP

This broth is a super low-calorie meal but it's filling, so great for a healthy lunch or dinner.

Especially if you are watching your weight or on the 5:2 diet.

CALORIES PER PORTION

5 portions = 96 calories (each portion)

6 portions - 80 calories (each portion)

7 portions - 68 calories (each portion)

ADDING KALE TO SOUP

Fresh kale is one of the key ingredients of a good Scotch broth.

You may think of it as a rough leaf that's a lot of hard work in a salad (with all that massaging), but it's perfect in soup.

Once it's added to soup it turns soft and silky and adds to the full flavour of a broth.

Don't add the kale until near the end of the cook time.

You want it to retain its colour and vitamins and not overcook it.

BROTH

The broth the vegetables sit in is made with vegetable stock.

It's flavoured by the vegetables and seasoned with salt and pepper.

I like to add either dried parsley at the start of cooking or fresh parsley at the end, but that is optional.

As the broth has a long cook because of the barley, it can thicken up and the broth can cook away.

You can add some more hot water or stock if you think it needs it.

COOKING SCOTCH BROTH IN THE SLOW COOKER

You can also cook Scotch broth in a slow cooker.

No need to precook or saute any of the vegetables, just add all the vegetables, stock and barley to the slow cooker pot and season it.

When converting a recipe for the slow cooker, reduce the liquids by a third.

Cook on low for 8 hours or high for 6 hours.

Add the kale 30 minutes before the end of the cooking time.

STORING SCOTCH BROTH

Scotch broth can be stored in an airtight container in the fridge for 3-4 days.

You can also freeze Scotch broth.

Divide it into portions and store in freezer soup bags or airtight containers for 3-4 months.

Defrost in the fridge overnight, then reheat and serve.

MORE TRADITIONAL SCOTTISH RECIPES TO TRY

Here are a few more traditional Scottish recipes for you to try. They are all super simple and taste great.

• Easy Vegan Haggis
• Rumbledethumps
• Scottish Lentil Soup
• Slow Cooker Split Pea Soup
• Slow Cooker Stovies
• Yellow Split Pea Soup

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HOW TO MAKE SCOTCH BROTH

Scroll down for step-by-step photos followed by a full printable recipe. If you don't have a printer, hit print then save as a PDF.

STEP 1

Add the olive oil to a large pot and heat, then saute the onions and garlic until soft.

Add the leeks and cook them for another couple of minutes.

Now add the neeps (turnip/swede) and carrots.

STEP 2

Now add the barley and dried herbs, then add the vegetable stock.

Cook until the barley is soft, adding more stock if you need to.

Towards the end of the cooking time, add the kale. You add it to the kale to keep it fresh.

Scroll down for the full, printable recipe.

STEP 3

Once the barley is soft, the soup is ready.

Season with salt and pepper and taste to check the seasoning.

Serve with buttered brown bread, cheesy scones or oatcakes.

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dinner

Scottish, vegan

Easy Scotch Broth with Barley & Kale

Scotch broth, a traditional Scottish soup made with root vegetables, barley and kale. Made with vegetable stock so it's suitable for vegetarians and vegans.

Prep time: 15 Min Cook time: 1 Hour Total time: 1 H & 15 M

Ingredients

• 1 tbsp olive oil
• 1 large onion, finely chopped
• 2 large cloves garlic, crushed or grated
• 1 large leek, sliced
• 1 small to medium turnip (swede, rutabaga), chopped
• 3 large carrots, chopped
• 5 tbsp pearl barley
• 1 tsp dried parsley
• 2 litres (8 1/2 cups) vegetable stock (4 stock cubes)
• a large handful fresh kale
• salt and pepper

Instructions

1. In a large pot, saute the onion and garlic in olive oil until soft.
2. Add the leeks and give them a couple of minutes.
3. Now add the chopped turnip and carrots.
4. Cook for a few minutes, then add the barley and parsley and stir in.
5. Add the hot stock and stir, cook on a medium heat for 1 hour.
6. Add more stock if it needs it.
7. When it's nearly ready, add the fresh kale.
8. The soup is ready when the barley and vegetables are soft.
9. Season with salt and pepper. Taste to check the seasoning.
10. Serve and enjoy!

Notes:

STORING THE SOUP

Once cool, this soup can be kept in an airtight container in the fridge for 3-4 days.

This soup freezes well. Freeze in portions for 3-4 months. Defrost in the fridge overnight, then reheat.

CALORIES

5 portions = 96 calories (each portion)

6 portions - 80 calories (each portion)

7 portions - 68 calories (each portion)

Sodium (milligrams)

934.44

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Source: https://www.tinnedtomatoes.com/2021/05/easy-scotch-broth-with-barley-kale.html

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