Scottish Vegetable Soup

Scottish vegetable soup is packed full of healthy seasonal veggies that combine together to produce a fantastic unique flavour. This delicious bowl of goodness will hug you from your head to your toes!  

Hey Folks! Not only is this Scottish vegetable soup simple to make but its just 149 calories per bowl too.

I'm really excited to share this delicious recipe with you.

And, I'm not talking about a tiny little bowl either, no I'm actually talking about quite a big, substantial bowl stuffed full of chunky tasty vegetables!

Really all this Scottish vegetable soup is, is just a simple combination of vegetables, stock, and seasoning.

There are no added extras, making it a healthy and wholesome choice.

The unique mix of vegetables in this soup comes together perfectly.

It's almost like they were meant to be together, fitting together as seamlessly as a hand in a perfectly made glove.

When I was younger, bowls of this steaming hot homemade vegetable soup would fill our house with delicious aromas.

These enticing smells would make my brother and me extremely hungry.

I recall coming home from school at lunchtime, often having walked in the rain, and this soup was much needed to heat us up.

It was the perfect comfort food for those chilly, wet days.

The simple vegetable soup would simmer away in my mums kitchen, with the vegetables slowly softening as they absorbed all the wonderful stock.

The process took time, but the result was always worth the wait.

Now, talking of stock, mum would usually make her own.

She probably used chicken stock made from the past weekend's roast chicken remains, which was simply amazing.

Here, I've just used basic vegetable stock cubes.

However, if you have the time to make your own stock - then even better!

No matter either way, this soup is still really tasty and good for you!

Why Is Scottish Vegetable Soup Good For You?

• Vegetables are rich in nutrients and vitamins particularly vitamin A. So eating vegetable soups like this Scottish vegetable soup is healthy.
• Vegetable soups are useful in losing weight because of their relatively low number of calories compared to their serving size.
• Vegetable soups make you feel full the whole day because they stretch the stomach.
• Homemade vegetable soups are a better choice than canned soup because canned soups often contain too much salt.
• Vegetable soups are full in iron, fiber and minerals too.

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Other Great Vegetable Soup Recipes For You To Try

• Mediterranean vegetable soup is delicious and easy to make. It’s just 100 calories per serving and at the same time full of flavour and extremely filling!
• Simple chicken and vegetable soup. Simple because it’s made with basic vegetables, a chicken breast and stock cubes. It’s just a really tasty and satisfying simple soup recipe. A quick healthy meal all in one!
• This tasty ham and vegetable soup is packed full of nutrition. It’s an easy to make hearty healthy soup that makes 6 to 8 portions. It freezes well too.
• Scottish pearl barley vegetable soup is delicious and filling. This thick, comforting and easy soup recipe is packed full of flavour and hearty goodness!

Scottish Vegetable Soup Recipe

This Scottish vegetable soup is my preferred combination of seasonal Scottish vegetables. You can of course use different vegetables.

Just be aware that adding starchy vegetables such as potatoes, carrots, peas or sweet potato will increase the calories per serving.

If you want to keep the soup as low calorie as possible then use non-starchy vegetables for example kale, leeks or broccoli.

I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂

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5 from 1 vote

Scottish Vegetable Soup Recipe

Scottish vegetable soup is packed full of healthy seasonal veggies that combine together to produce a fantastic unique flavour.

Prep Time20 minutes mins

Cook Time40 minutes mins

Total Time1 hour hr

Course: Lunch

Cuisine: Scottish

Servings: 6 people

Calories: 149kcal

Author: Neil

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Equipment

• Saucepans
• Kitchen scale
• Chopping board
• Kitchen knives
• Wooden spoon
• Measuring spoons
• Measuring jug

Ingredients

• 75 g pearl barley washed and drained
• 75 g green split peas washed and drained
• 1 tbsp. olive oil
• 1 large onion diced
• 1.25 L Vegetable Stock
• 1 large leek sliced
• 1 medium swede diced
• 3 medium carrots peeled and diced
• Salt and freshly ground pepper
• 2 tbsp. parsley chopped

Metric - US Customary

Instructions

• Pre-soak the pearl barley and green split peas overnight.
• Gently heat the oil in a large pan, add the onion and sauté until softened, about 5 minutes.
• Add the stock, pre-soaked barley and peas, bring to the boil and simmer for 30 minutes.
• Add the rest of the vegetables and simmer gently for about 30 minutes until softened. Add more water if too thick.
• Season to taste
• Just before serving stir in the parsley.
• Serve hot in bowls with fresh crusty bread.

Cook ModePrevent your screen from going dark

Nutrition

Calories: 149kcal | Carbohydrates: 26.7g | Protein: 5.6g | Fat: 2.9g | Saturated Fat: 0.4g | Monounsaturated Fat: 1.8g | Sodium: 74.5mg | Fiber: 7.4g | Sugar: 5.2g | Vitamin A: 1550IU | Vitamin C: 17.3mg | Calcium: 50mg | Iron: 1.8mg