Vegetarian scotch broth
8 Oct 2015
Prep Time
20 minutes
Cook Time
70 minutes
Total Time
1 hour, 30 minutes
Background
The tradition scotch broth is a hearty soup, based on stewed or braised meat and root vegetables. This vegetarian scotch broth still has the traditional elements, but instead of meat it's made with wild mushrooms. It's absolutely delicious, filling and healthy. Serve it with wholesome crusty bread.
Ingredients
- 30g dried wild mushrooms
- 2 Tbsp vegetable oil
- 300g parsnip
- 300g swede
- 300g waxy potatoes
- 1 small celeriac or 2 small turnips
- 1 leek
- 2 carrots
- 100g pearl barley
- 1 bay leaf
- 1.5 litre vegetable stock
- 1 bunch of parsley, chopped
Instructions
- Soak the mushroom in hot water for 20 minutes. Meanwhile peel the root vegetables and chop them into bite-sized cubes. Slice the carrots and the leek.
- Drain the mushrooms, but retain the soaking water, and chop them roughly.
- Heat the oil in a large saucepan and sauté the chopped vegetables for 2-3 minutes. Add the barley, mushrooms and the bay leaf. Pour in the soaking-water of the mushrooms and vegetable stock. Season to taste with salt and pepper.
- Bring the broth to the boil, them simmer at a low temperature, under cover, for 1 hour.
- Before serving, sprinkle some parsley on top.
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Categories
- Meal Type: - Everyday - Lunch - Main - One Pot - Seasonal - Soup - Stews - Supper
- Cuisines: - British
- Occasions: - Bonfire Night - Burns Night - Halloween
- Ingredients: - Other Vegetables - Roots & Bulbs - Whole grains
- Health and Diet: - Healthy - High Fibre - Vegan
- Skill Levels: - Easy
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