This delicious Plant-Based Scotch Broth / Veggie Soup can be made throughout the year but is especially good in the cold winter months. It’s ideal as a starter – I used it for my Burns Supper the other night, or you can have it for lunch with freshly baked wholemeal bread and a warming winter root vegetable salad.
It’s delicious and nutritious! Enjoy!
- 3 carrots roughly chopped
- 4 celery sticks roughly chopped
- 2 leeks sliced into 1 cm strips
- 10 Brussels sprouts kept whole
- 400 g greens This could be kale, cabbage or green tops
- 3 litres bouillon
- black pepper freshly ground
- 200 g dried split green peas
- 200 g dried split yellow peas
- 100 g dried butter beans
- 100 g dried barley
- Soak the dried beans, barley and peas overnight in cold water. Drain and rinse the following day before adding to a big soup pot.
- Put all the chopped and sliced vegetables into the pot with the stock. Bring to the boil then turn down and simmer for 20 minutes or so until the dried peas and beans are cooked.
Up above, I shared with you my recipe for Plant-Based Scotch Broth / Veggie Soup. If you found this post helpful, please take a moment to SHARE this post with people you think will find it valuable. You can use the buttons to share this post with your social networks. Hopefully you will and so I’ll give you a big THANK YOU in anticipation.
What do you think? Did you make my Plant-Based Scotch Broth / Veggie Soup and enjoy it? Did you change it? Let me know what you think.