Scotch Broth
At a Glance
- Prep
- 15 minutes
- Cook
- 8 hours
- Servings
- about 8 servings
Categories
- Soup
- British
- Easy
Dietary
- Dairy-free
- Egg-free
- Nut-free
- Vegan
- Vegetarian
Allergens
- No obvious major allergens identified from the ingredient list.
Servings & Nutrition
Original recipe serves 8. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This hearty and nutritious soup is perfect for a comforting meal. The slow cooker allows the flavors to meld together, creating a delicious and satisfying vegetarian Scotch broth
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Ingredients
- 1 cup of pearl barley, rinsed
- 1 onion, diced
- 2 carrot(s), diced
- 2 stalks of celery, diced
- 2 leek(s), sliced (white and light green parts only)
- 3 cloves of garlic, minced
- 1 turnip(s), peeled and diced
- 1 parsnip, peeled and diced
- 8 cups of Vegetable oil
- 1 cup of lentils
- 1 bay leaf(s)
- 1 teaspoon of thyme
- salt and pepper, to taste
- parsley, chopped for garnish (optional)
Instructions
Rinse the pearl barley under cold water and add it to the slow cooker.
Add the diced onion, carrots, celery, leeks, garlic, turnip, and parsnip to the slow cooker.
Pour the vegetable broth over the vegetables and barley in the slow cooker.
Add the rinsed lentils, bay leaf, dried thyme, salt, and pepper. Stir well to combine.
Cover the slow cooker and cook on low heat for 6-8 hours or until the vegetables and barley are tender.
Before serving, taste the soup and adjust the seasoning if needed. Remove the bay leaf.
Ladle the soup into bowls and garnish with chopped fresh parsley.
Notes
This is the vegetarian version, traditional Scotch Broth uses lamb stock - you can use that if it's your preference.
