This delicious Scotch Broth 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!

Total Time

Ingredients

  • 3 Carrots (Roughly chopped)
  • 4 Celery Sticks (Roughly chopped)
  • 2 Leeks (Sliced into 1 cm strips)
  • 10 Brussels Sprouts (Kept whole)
  • 400g Greens (This could be kale, cabbage or green tops)
  • 3l Marigold Vegan Bouillion
  • Black Pepper (Freshly ground)
  • 200g Dried Split Green Peas
  • 200g Dried Split Yellow Peas
  • 100g Dried Butter Beans
  • 100g Dried Barley

Directions

  1. Soak the dried beans, barley and peas overnight in cold water. Drain and rinse the following day before adding to a big soup pot.
  2. 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.

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