Posted by A traditional Scottish soup made with vegetables and grains. It’s thick, filling and delicious.
INGREDIENTS
- 200 grams (7 oz) broth mix soaked overnight in plenty of cold water
- 500 grams (4 cups) carrots diced
- 1 large (1 large) onion roughly chopped
- 2 sticks (2 sticks) celery diced
- 1 tablespoon (1 tablespoon) oil
- 2.5 liters (10 ¼ cups) vegetable stock
- 200 grams (2 ¾ cups) chopped kale spinach or parsley
- 2 teaspoon (2 teaspoon) salt
- 1 teaspoon (1 teaspoon) freshly ground black pepper
INSTRUCTIONS
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1 tablespoon oilHeat the oil in a large pan or pressure cooker.
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1 large onionAdd the chopped onion and saute on a medium heat for 2-3 minutes
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500 grams carrots,2 sticks celeryAdd the celery and carrots and saute them with the onion for a further 3-4 minutes.
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200 grams broth mix,2.5 litres vegetable stock,2 teaspoon salt,1 teaspoon freshly ground black pepperAdd the broth mix and vegetable stock, season with salt and freshly ground pepper.
To cook on the stove
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Simmer the broth gently for approximately 40 minutes or until the grains and pulses are soft.
To cook in a standard pressure cooker
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Cook on low pressure for 25 minutes.
To cook in Instant Pot or electric pressure cooker
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Pressure cook on medium for 15 minutes.
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200 grams chopped kaleAdd the kale and leave to cook in the residual heat of the soup for at least 10 minutes before serving.
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Check the seasoning and adjust as required
