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.
Now 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!
And really all this Scottish vegetable soup is, is just a simple combination of vegetables with stock and seasoning. There’s no added extras!
It’s just that this unique combination of vegetables combined together are MEANT to be together. A bit like a hand fitting into a perfectly made glove!
When I was younger, bowls of this steaming hot soup would fill our house with delicious aromas making my bother and I extremely hungry. I recall coming home from school at lunchtime having walked in the rain and this was much needed to heat us up!
The soup would simmer away in my mums kitchen, with the vegetables slowly softening as they absorbed all the wonderful stock.
Now, talking of stock, mum would usually make her own. Probably using chicken stock she’d made from the past weekends roast chicken remains, which was simply amazing.
Here, I’ve just used basic vegetable stock cubes. But 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?
1. Vegetables are rich in nutrients and vitamins particularly vitamin A. So eating vegetable soups like this Scottish vegetable soup is healthy.
2. Vegetable soups are useful in losing weight because of their relatively low number of calories compared to their serving size.
3. Vegetable soups make you feel full the whole day because they stretch the stomach.
4. Homemade vegetable soups are a better choice than canned soup because canned soups often contain too much salt.
5. Vegetable soups are full in iron, fiber and minerals too.
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.
- 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
- 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.
Looking forward to the weekend, Lady Lynne and I are to catching up with our friends Liam and Catherine at our annual jaunt to the BBC Good Food Show on Saturday. Lynne’s desperate to see Tom Kerridge and get a hug off him. I think if that doesn’t happen I’ll just have to make another batch of this Scottish Vegetable Soup so that it gives her an artificial hug!
Anyway folks I hope you enjoyed the week of soups (with Day 2 of our recent Hadrian’s Wall walk in between) and that you have a brilliant weekend. Next week you can look forward to a new tasty Quorn spaghetti bolognese recipe on Tuesday and a new homemade whole grain pita bread recipe on Thursday!
Catch you then. 😉
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