Vegan Scotch Broth Soup
Filling and thick traditional Scottish soup made with grains, pulses and vegetables.
- 200 g broth mix soaked overnight in plenty of cold water drained and set aside
- 500 g carrots diced
- 1 onion chopped
- 2 sticks celery diced
- 1 tbsp oil
- 2.5 litres vegetable stock
- 200 g chopped kale
- Salt and Pepper
Heat the oil in a large pan.
Add the onions and saute for 2-3 minutes
Add the celery and carrots and cook for a further 3-4 minutes.
Add the broth mix and stock.
Simmer the mixture for 30-40 mins until the broth mix is soft.
Add the kale and leave to simmer for about 10 mins.