This Scottish vegetable and grain soup, known for its rich flavor and comforting texture, is a perfect dish for colder months. Packed with nutritious vegetables, wholesome grains, and a variety of herbs, it offers a filling and hearty meal that is both satisfying and delicious. The recipe, inspired by traditional Scottish cooking, combines the earthy flavors of root vegetables with the nourishment of grains and pulses, creating a dish that is both tasty and full of goodness. This soup is versatile and can be easily adapted to suit your preferences. Whether you’re cooking on the stove, in a pressure cooker, or using an Instant Pot, you can enjoy a bowl of this nutritious soup in no time.

Ingredients for the Traditional Scottish Soup

• Broth Mix (200 grams or 7 oz) – A mixture of dried pulses and grains, soaked overnight in plenty of cold water for better texture and flavor absorption.
• Carrots (500 grams or 4 cups) – Diced into small cubes, carrots add natural sweetness and color to the soup.
• Onion (1 large) – Roughly chopped to provide a base of aromatic flavor.
• Celery (2 sticks) – Diced, adding a subtle bitterness and depth to the overall flavor profile.
• Oil (1 tablespoon) – For sautéing the vegetables and ensuring a smooth texture.
• Vegetable Stock (2.5 liters or 10 ¼ cups) – A rich vegetable stock enhances the soup’s flavor, providing a savory base that complements the vegetables.
• Kale, Spinach, or Parsley (200 grams or 2 ¾ cups) – These leafy greens are an essential ingredient, adding both nutrients and a touch of color.
• Salt (2 teaspoons) – To enhance the flavors of the ingredients and balance the dish.
• Freshly Ground Black Pepper (1 teaspoon) – To add warmth and a slight kick to the soup.

How To Make Traditional Scottish Soup

Start by heating the oil in a large pan or pressure cooker over medium heat. Add the chopped onion to the pan and sauté for about 2-3 minutes, allowing it to soften and release its aromatic flavor. Next, add the diced celery and carrots to the pan and sauté them together with the onion for an additional 3-4 minutes, letting the vegetables cook down a bit.

Once the vegetables are softened, it’s time to add the broth mix and vegetable stock. Stir everything together and season with salt and freshly ground black pepper to taste. At this stage, you can decide how you want to cook your soup.

Cooking on the Stove: Bring the soup to a gentle simmer and let it cook for approximately 40 minutes. During this time, the grains and pulses in the broth mix will become tender and fully cooked, creating a thick, hearty base for the soup. Stir occasionally to ensure everything cooks evenly.

Cooking in a Pressure Cooker: For those who want to speed up the process, a pressure cooker is a great option. Cook the soup on low pressure for 25 minutes. This method will cook the ingredients quickly while preserving their flavors and textures.

Cooking in an Instant Pot or Electric Pressure Cooker: If you’re using an Instant Pot or an electric pressure cooker, set it to pressure cook on medium for 15 minutes. This method also ensures a quick cooking time, while still giving the soup the depth of flavor it needs.

Once the soup has cooked, add the chopped kale, spinach, or parsley to the soup. Stir it in and allow it to cook in the residual heat for about 10 minutes. This final step allows the greens to soften and infuse the soup with additional nutrients and flavor.

Before serving, taste the soup and adjust the seasoning with extra salt and pepper if necessary. Once the seasoning is to your liking, your hearty Scottish soup is ready to enjoy!

Vegetarian Scotch Broth

A hearty Scottish soup made with vegetables, grains, and leafy greens, simmered in vegetable stock for a filling and nutritious meal.

Prep Time: 10 minutes
Cook Time: 50 minutes
Servings: 8
Calories: 148 kcal per serving

Ingredients:

• 200 grams (7 oz) broth mix soaked overnight in cold water
• 500 grams (4 cups) diced carrots
• 1 large onion, roughly chopped
• 2 sticks celery, diced
• 1 tablespoon oil
• 2.5 liters (10 ¼ cups) vegetable stock
• 200 grams (2 ¾ cups) chopped kale, spinach, or parsley
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper

Instructions:

1. Heat the oil in a large pan or pressure cooker over medium heat.
2. Add the chopped onion and sauté for 2-3 minutes.
3. Add the diced carrots and celery and sauté for an additional 3-4 minutes.
4. Add the soaked broth mix and vegetable stock, then season with salt and freshly ground black pepper.
5. For stove cooking, simmer the soup gently for about 40 minutes, until the grains and pulses are tender.
6. For pressure cooker, cook on low pressure for 25 minutes.
7. For Instant Pot or electric pressure cooker, cook on medium pressure for 15 minutes.
8. Add the chopped kale, spinach, or parsley, and let it cook in the residual heat for at least 10 minutes before serving.
9. Check the seasoning and adjust if necessary.

Now you have a simple, nutritious, and filling Scottish soup ready to serve! Enjoy the rich flavors of vegetables and grains in every bite.