Scotch Broth
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Prep Time
5 MINS
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Cook Time
5 HR
- KCals 408
- Carbs 39G
4 Servings
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
Instructions
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Dissolve the stock cubes in the boiling water.
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Add all the remaining ingredients to the slow cooker and pour in the stock.
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Mix well then cook for 4-5 hours on high.
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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.
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Add this back into the soup and stir. This will thicken it slightly.
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Leave it to cook for another 10-15 minutes. Stir in the chopped parsley and serve