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!

Plant-Based Scotch Broth / Veggie Soup

Course: Soup
Keyword: plant-based, vegan, vegetables
Author: Caroline


  • 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.
Tried this recipe?Mention @Carolinesplantbaseddiet or tag #Carolinesplantbaseddiet !

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