Hearty Scotch Broth Soup.
I have been cooking and baking for a long time now and I am embarassed to admit that I have never ever made a pot of Scotch Broth Soup before {hangs head in shame} … that was until thursday last week 🙂 !  I always had this strange idea that it would turn out to be a disaster and never bothered to make it, but….. Â
Whilst I was in the supermarket last week, I picked up a couple of bags of vegetables from the reduced counter,an absolute bargin @ £0.10 pence a bag, and locally grown.. In the bag I got a couple of handfuls of carrots, 2 Onions, a leek and a small turnip, the plan was to make a stew and some soup, so I toddled round to the pulses and dried foods section and picked up a 500g bag of Vegetable Broth Mix.
Ingredients :
- 2 oz Vegetable Broth Mix
- 1 Medium Onion, chopped finely
- 3 Medium Carrots, Grated
- 1 Leek, halved and sliced thinly
- 1 chicken or vegetable stock cube
- sea salt and freshly ground black pepper
- A Tablespoon of Oil and a knob of butter
- About 1 – 1.5 litres of water
Method:
- Soak the broth mix overnight, in a bowl cling filmed and in the fridge.
- Next day rinse the broth mix under cold running water and set aside
- Take a heavy based saucepan and add to it the oil abd butter and melt
- Add the finely chopped onion and cook int he pan until translucent/softened
- Add the grated Carrot and sliced leek
- Add the broth Mix and combine
- then add enough water to cover everything in the pan and loosen it all off, you can always add more water to loosen it off should it get too thick
- Add the stock cube/boullion or granules, Salt & Pepper and mix well
- Simmer until everything is cooked and the pulses softened…. I left mine cooking for a couple of hours and it was fine.
Verdict : 8/10 – It tasted fab and I would make it again but experiment with adding a diced potato and diced turnip 🙂
   
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