Scotch Broth
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Prep Time
15 MINS
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Cook Time
1 HR
- KCals 457
- Carbs 47G
4 Servings
Ingredients
- 3 stock cubes (lamb, veg, or chicken)
- 1 L boiling water
- 400 g diced lamb
- 75 g pearl barley
- 2 onions, peeled and diced
- 2 carrots, peeled and diced
- 2 potatoes, peeled and diced
- 300g swede, peeled and diced
- 1 leek sliced
- 2 bay leaves
- salt and freshly ground black pepper, to taste
- 1 handful fresh parsley, finely chopped
Instructions
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Dissolve the stock cubes in the boiling water.
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Add all the remaining ingredients apart from the parsley, salt, and pepper, to a large saucepan with a lid. Pour over the stock.
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Mix well, set on a medium heat, and bring to the boil. Lower the heat and simmer covered for 1 hour.
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When all the veg is cooked and the pearl barley is tender, remove a couple of ladles of veg and stock, then blitz it in a food processor — or use a stick blender 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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Season to taste with salt and pepper, sprinkle over the parsley, and serve!