Well, the lurgy has well & truly taken over the Food Adventurer home this week. It started with Wee Food Adventurer last weekend, and now Mr Food Adventurer and I have also fallen under its snotty spell! I’m always drawn to soup when I don’t feel well, I think it’s a reminder of my childhood when my mum used to give me a bowl of Heinz Tomato Soup when I was poorly. Homemade Scotch Broth was also another favourite when I was little (and still is!), there’s nothing better than the smell of a big pan of it simmering away from the kitchen.
The great thing about broth is that it’s dead simple to make. It’s even simpler if you can get hold of some packets of ready cut up vegetables! The staples of the soup are neeps (swede or turnip to anyone outside of Scotland), leeks, carrots, onion and broth mix. If you want it have a meaty edge then follow the hints & tips at the end of the recipe.
INGREDIENTS (serves 6)
1tbsp Oil (Vegetable, Olive or Sunflower are all fine)
2 packets of Scotch Broth Soup Mix (alternatively – 2 large Carrots, 1 medium Onion, 1 large Leek, 1 medium Neep all cut up into small pieces, the Leek you can just slice)
2-3 Vegetable Stock Pots (or good quality stock cubes)
150g Broth Mix (it comes dried and there’s no need to pre-soak)
1.4ltr boiled water from the kettle
Salt & Pepper for seasoning
- Place your 1tbsp of Oil into a large lidded pan and put onto a medium heat. Now empty in all your Vegetables and give them a wee stir. If you have the time, reduce to a low heat, place the lid on and cook for 30 minutes, giving it an occasional stir. This allows all the natural sweetness from your vegetables to come out & will give your soup extra flavour. Place your Stock Pots into the boiled Water & stir then leave to the side.
- Now place your Broth Mix into the pan, stirring so that it’s fully combined and pop the lid back on for another 5-10 minutes. During this time the dried broth mixture will start to soak up all those amazing flavours.
- Pour in your Stock, stir well, cover with the lid, bring to the boil then allow to simmer for around 30 minutes. The Broth Mix will be soft when ready.
- Once done, take a masher & mash the vegetables in the soup, adding more water if you wish a thinner consistency.
- Season with Salt & Pepper to taste and serve with warm bread, or even more delicious, oatcakes.
Hints & Tips
– If you wish to make a meaty version, then you could use a chicken carcase from your Sunday roast as your stock, along with leftover meat. Alternatively, pieces of cooked chicken, ham or beef would be perfect.
– If you don’t have time to allow the vegetables to sweat off then just add in the Broth Mix and stock all at the same time, bring to the boil and then simmer in the same way.
– Make sure you taste the soup before adding more seasoning as the stock pots have salt in them already.
Melanie, Food Adventurer