Name: Vegan Scotch Broth
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4
Cuisine: British
Ingredients: 2 tablespoons olive oil; 1 large onion, diced; 1 large carrot, diced; 3-4 celery stalks, diced; 1 medium turnip, peeled and cubed; 1 medium leek, sliced; 1/2 cup (100 g) split green peas, soaked for at least 4 hours or overnight; 1/2 cup (100 g) pearl barley, soaked for at least 4 hours or overnight; 1/2 cup (100 g) red lentils; 6 cups (1.5 liters) vegetable stock; 2 bay leaves; 2 cups (75 g) kale, roughly chopped; Salt and freshly ground black pepper to taste

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This heartwarming vegan Scotch broth is the ultimate comfort food! Featuring a perfect fusion of traditional flavors and plant-based goodness, this Scotch broth is ideal for chilly evenings and rainy afternoons.

Oh, the cozy, soul-warming deliciousness that is Scotch broth! This thick, hearty soup from Scotland is traditionally made with a flavorful combination of vegetables, legumes, grains, and meat.

It's the kind of meal that envelops you in a comforting hug, leaving you satisfied and nourished after each spoonful.

But did you know that making this classic dish vegan is not only possible but also absolutely scrumptious?

To create a vegan Scotch broth that rivals its meaty counterpart, it's essential to focus on the rich flavors and textures that define this dish.

Start by choosing a variety of fresh, colorful veggies like onions, carrots, celery, turnips, and leeks. These provide the foundation for the soup's vibrant taste and aroma.

Next, opt for hearty legumes and grains such as split green peas, pearl barley, and red lentils, which not only offer a wonderful source of plant-based protein but also give the soup its signature thickness and heartiness.

Why you'll love this vegan Scotch broth

Simply satisfying - This vegan Scotch broth offers a satisfying and comforting meal, perfect for cozying up on chilly days. Its diverse flavors and textures make it truly irresistible.
Nutrition-packed powerhouse - Packed with nutrients from colorful veggies, legumes, and grains, this soup is a wholesome, well-rounded meal.
Adaptable and versatile - The recipe allows for creativity, making it easy to use up pantry or fridge items.

Ingredients and substitutions

Olive oil - A great base for sautéing vegetables, but you can also use coconut oil, avocado oil, or even vegetable broth for an oil-free option.

Onion, carrot and celery - The backbone of flavor in this soup. You can use a yellow or white onion, but feel free to experiment with shallots or red onions for a different flavor profile.

Turnips - A slightly peppery root vegetable that adds depth. You can swap it for rutabaga, celeriac, or even potatoes if you can't find turnips.

Leeks - Brings a mild, onion-like flavor to the soup. If you don't have any, try using green onions, more diced onions, or even shallots as a substitute.

Split green peas - These little gems are high in protein and provide a creamy texture when cooked. You can use yellow split peas or even lentils if you don't have green peas.

Pearl barley - A chewy and hearty grain, perfect for adding texture. Feel free to substitute with farro or even brown rice for a gluten-free option.

Red lentils - A protein-rich addition that also thickens the soup. Green or brown lentils work just as well, but keep in mind that they take a bit longer to cook.

Bay leaves - Aromatic leaves that add a subtle, earthy flavor. If you don't have any, try using a pinch of dried thyme or oregano instead.

Kale - A nutrient-dense green that adds color and texture. Feel free to use spinach, collard greens, or Swiss chard as alternatives.

How to make Scotch broth

In a large pot, heat the olive oil over medium heat. Add the diced onion, carrot, celery, turnip, and sliced leek to the pot. Cook for 8-10 minutes, stirring occasionally until the vegetables start to soften.

Rinse the split green peas, pearl barley, and red lentils under cold water. Add them to the pot, along with the vegetable stock.

Add the two bay leaves to the pot and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cook, partially covered, for 30-40 minutes, or until the split green peas, pearl barley, and red lentils are tender.

While the soup is simmering, prepare the kale by removing the stems and roughly chopping the leaves.

Once the grains and legumes are tender, remove the bay leaves from the pot and discard them. Stir in the chopped kale and cook for an additional 3-4 minutes or until the kale is wilted and tender.

Season the soup with salt and freshly ground black pepper to taste. Adjust the seasoning if needed.

Leftovers and storage

Any leftovers will keep well for up to 3-4 days. Allow the Scotch broth to cool completely, then transfer it into an airtight container and pop it in the fridge.
Reheat it on the stovetop over low heat, or give it a quick zap in the microwave. If you find that the broth has thickened up a bit, add a splash of water or extra vegetable stock.
To freeze, pour your cooled soup into a freezer-safe container, leaving some space at the top for expansion, and stash it away for up to 3 months. When you're ready to enjoy it, thaw it in the fridge overnight and follow the same reheating tips above.

Recipe notes and tips

To save time, use pre-chopped veggies or frozen mixed vegetables.
For a creamier texture, blend a portion of the soup and stir it back into the pot.
To make this Scotch broth even heartier, add some cubed tofu or vegan sausage.
Serve your vegan Scotch broth with a side of crusty bread or a warm, toasty baguette for dipping.
To make it gluten-free, swap out the pearl barley for a gluten-free grain like brown rice, quinoa, or even buckwheat.

If you liked this veggie Scotch broth recipe, you might also like some of my other easy recipes with barley:

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Yield: 4