Scotch Broth

  • 5MINS
  • 5HR
  • 408KCAL

This slimming friendly Scotch Broth makes a super easy lunch or dinner, it’s perfect for calorie counting or plans like Weight Watchers.

NutritionPer Serving

  • Calories408
  • Carbs39g
  • Protein33g
  • Fat11g
  • Saturates4g
  • Sugars5g

For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff to know in the blurb!

This slimming friendly Scotch Broth makes a super easy lunch or dinner and is perfect for calorie counting or plans like Weight Watchers.

As much as we love summer, we also love when the weather starts to get a bit cooler and the nights get longer, as this means it’s time to start thinking about those all important slow cooker recipes. This Scotch Broth is super easy to prepare as you can just chuck it in the slow cooker and forget about it until you’re ready.

This recipe is perfect if you’re out all day and want something filling and warming ready for when you come in after work.

In fact the hardest part of this Scotch Broth recipe is blending a couple of ladles full to thicken the broth slightly!

What diets is this Scotch Broth suitable for?

This Scotch Broth recipe is suitable for dairy free diets.

Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.

How Weight Watchers friendly is this Scotch Broth recipe?

  • You need to count 10 Points per portion of this Scotch Broth recipe if you’re on WW Green.
  • You need to count 10 Points per portion of this Scotch Broth recipe if you’re on WW Blue.
  • You need to count 8 Points per portion of this Scotch Broth recipe if you’re on WW Purple.

Do you need any special ingredients to make Scotch Broth?

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If you haven’t got a slow cooker you can still make this in a pan on the stove, or you could head over to Amazon to pick one up.

The Instant Pot

What can I say about the Instant Pot? It’s like a slow cooker/pressure cooker hybrid, and it’s probably one of our favourite, and most used kitchen gadgets.

It can cook recipes like this Scotch Broth in about 30 minutes.

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If you’ve never heard of the Instant Pot then you really should go and check it out on Amazon. Imagine the best slow cooker in the world, then times that by a hundred. There’s not much that it can’t do!

We can also cook this in a slow cooker.  You can pick up slow cookers in most large supermarkets, or online from Amazon.

How many Calories are in this Scotch Broth?

There are 408 Calories per portion in this Scotch Broth, which means it falls into our Weekly Indulgence category.

To cut down the amount of calories even more, you can simply halve the portion size and serve with a healthy accompaniment.

This Scotch Broth is perfect if you’re following a calorie controlled diet and fits well with any one of the major diet plans such as Weight Watchers.

As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.

Step 1

Dissolve the stock cubes in the boiling water.

Step 2

Add all the remaining ingredients to the slow cooker and pour in the stock.

Step 3

Mix well then cook for 4-5 hours.

Step 4

When all the veg is cooked and the barley is tender, remove a couple of ladles of veg and stock then blitz it in a food processor until it’s smooth.

Step 5

Add this back into the soup and stir. This will thicken it slightly.

Step 6

Leave it to cook for another 10-15 minutes. Stir in the chopped parsley and serve.

We think that this soup would work really well on its own or with a thick slice of bread or vegetable dish. The following would work really well;

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How do you know when Scotch Broth is cooked?

This Scotch Broth recipe will take 4-5 hours in a slow cooker. You’ll know it’s ready when the vegetables are cooked and the barley is tender.

At this point you’ll need to take a couple of ladles of veg and stock and blitz until smooth. Add back into the soup and cook for another 10-15 minutes until thick.

Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.

How long can you keep Scotch Broth in the fridge?

Once you’ve put it out, ideally you should eat it within 4 hours.

If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Scotch Broth in the fridge for approximately 3 days or so.

Can I freeze Scotch Broth?

Yes you can! This recipe can be frozen, but please remember to do the following;

  • Freeze it as soon as it is cold enough.
  • Use a container or bag that is suitable for freezing.

Don’t forget to add a label with what it is, and on what date you put it in the freezer!

How do I reheat Scotch Broth?

From chilled: Place in a microwave proof container with loosely fitting lid and heat for 4-7 minutes until piping hot.

From frozen: Allow to defrost, and heat covered in the microwave for 3-5 minutes then stir. Cook for a further 5-7 minutes until piping hot.

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Scotch Broth

This slimming friendly Scotch Broth makes a super easy lunch or dinner, it’s perfect for calorie counting or plans like Weight Watchers.
  • Prep Time
    5 MINS
  • Cook Time
    5 HR
  • KCals 408
  • Carbs 39G
WW Points
  • 10 Green
  • 10 Blue
  • 8 Purple

Ingredients

  • 75 g pearl barley
  • 400 g diced lamb
  • 2 ltr boiling water
  • 3 stock cubes lamb, veg or chicken (or a combination of all 3)
  • 2 onions diced
  • 2 bay leaves
  • 2 carrots diced
  • 1/4 swede diced
  • 1 stick celery chopped
  • 2 potatoes peeled and diced
  • 1 handful fresh parsley chopped
  • sea salt to taste
  • freshly ground black pepper to taste

We use a fan assisted oven for all of our recipes. Click here for our oven temperature conversion guide.

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Instructions

  1. Dissolve the stock cubes in the boiling water.
  2. Add all the remaining ingredients to the slow cooker and pour in the stock.
  3. Mix well then cook for 4-5 hours.
  4. When all the veg is cooked and the barley is tender, remove a couple of ladles of veg and stock then blitz it in a food processor until it's smooth.
  5. Add this back into the soup and stir. This will thicken it slightly.
  6. Leave it to cook for another 10-15 minutes. Stir in the chopped parsley and serve

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11 comments

See what others have to say

Lisa xMonday 14th January 2019

What changes to ingredients would I make if I use chicken? Or what else can I add?

Reply

ChristineTuesday 28th August 2018

Could the lamb be replaced with a different meat

Reply

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