Hearty Vegan Scotch Broth
Enjoy a bowl of comforting goodness with this Hearty Vegan Scotch Broth! A plant-based adaptation of the classic Scottish soup that is rich in flavor and incredibly satisfying. This broth is packed with nourishing root vegetables (like carrots, rutabaga, and celery), tender pearl barley, and protein-rich legumes (such as lentils or split peas), all simmered in an aromatic vegetable broth. This vegan Scotch Broth is perfect for warming up on a cold day, providing complete nutrition, and pleasing the palate. It proves that even traditionally meat-heavy dishes can be transformed into equally delicious and authentic vegan versions.
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Time
80 min
Serves
5
Difficulty
easy
🛒 Ingredients
- #For the Vegan Scotch Broth:
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 1 small rutabaga (swede), diced
- 2 stalks celery, thinly sliced
- ½ cup pearl barley, rinsed
- ½ cup green or brown lentils, rinsed (optional)
- 1.5 liters (approx. 6 cups) vegetable broth
- 1 bay leaf
- 1 tsp dried thyme
- ½ tsp ground black pepper
- Salt to taste
- ½ cup frozen peas (optional)
- ½ cup fresh parsley, chopped, for garnish
👩🍳 Instructions
- 1
To make your Hearty Vegan Scotch Broth, begin by heating the olive oil in a large soup pot or Dutch oven over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes soft and translucent. Stir in the minced garlic and cook for another minute until fragrant.
- 2
Next, add the diced carrots, rutabaga, and sliced celery to the pot. Sauté the vegetables for 5-7 minutes until they start to soften slightly. Stir in the rinsed pearl barley and lentils (if using), mixing well for 1-2 minutes.
- 3
Now, pour in the vegetable broth, add the bay leaf, dried thyme, and ground black pepper. Stir everything together. Bring the soup to a boil, then reduce the heat to low, cover the pot, and let it simmer gently for 35-45 minutes, or until the barley and lentils are tender and the vegetables are fully cooked. Stir occasionally to prevent sticking.
- 4
Once the barley is tender, remove the bay leaf. If using, add the frozen peas and cook for another 3-5 minutes until heated through. Season the soup with salt to taste, adjusting as needed to your preference.
- 5
Finally, ladle the warm Hearty Vegan Scotch Broth into serving bowls. Garnish generously with freshly chopped parsley. your special dish ready to enjoyed!