Scottish Vegetable Soup
Scottish vegetable soup is packed full of healthy seasonal veggies that combine together to produce a fantastic unique flavour.
Servings 6 people
Calories 149kcal
Equipment
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
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.
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