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+ servings

Scotch Broth

  • Prep Time
    5 MINS
  • Cook Time
    5 HR
  • KCals 408
  • Carbs 39G
  • WW Points:
  • 10 Green
  • 10 Blue
  • 8 Purple
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

  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 on high.

  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