A Veggie Scotch Broth may not sound very exciting or inspired, but it’s comfort food at its most satisfying and flavourful. It’s also very straightforward and easy to make; in fact, the hardest thing about this recipe is remembering to soak the broth mix ahead of time. Best of all, you can get the broth mix, veggie bouillon, yeast flakes as well as the herbs and spices all in one easy shop at Another Weigh. And as with all of the dishes we share, we encourage you to experiment and make this your own way, using whatever seasonal produce you have to hand.
This recipe makes enough to feed four hungry people with potential for leftovers. The quantities are easily adaptable, and depending what veggies you add you can easily stretch it to feed more people.
1-2 tbsp oil (rapeseed, hemp or your preferred veg oil)
500g broth mix*
1 litre veggie bouillon stock* (4 teaspoons veggie bouillon dissolved in one litre hot water)
1 large onion (chopped)
2 carrots (chopped)
2 cloves garlic (chopped)
Greens such as spinach / kale (to be added at the end)
1 stick of chopped celery (optional)
Plus, any other root / winter veg you want to add. Leek, potato, swede, turnip would all work well. If you want to create more of a corn chowder, simply add a cup of frozen corn during cooking.
Add any additional salt and herbs / spices to taste (we like thyme and parsley in this recipe) *
Serving suggestion: top with Engevita yeast flakes or a warming sprinkle of smoked paprika or chilli.*
* – ingredients available at Another Weigh
Soak the broth mix overnight (use a big bowl and plenty of water, as it will expand). When you’re ready to cook, strain the broth mix and set aside.
Heat the oil in a large saucepan, and sautee the chopped onion until translucent.
Then add chopped garlic and carrots and any other veg you might be using (the leafy greens – spinach or kale – will be used at the end!)
Stir well and prepare your litre of veggie stock. Once chopped veg is nice and hot, chuck in the broth mix and add in the veggie stock. This is also a good point to add any additional seasoning (parsley, thyme, etc.).
Cover and simmer on low heat, stirring occasionally, for approximately 40 minutes or until done. For a thinner soup feel free to add more water.
Stir in the leafy greens until sufficiently wilted. The soup is ready once the greens have wilted and are bright green.
Serve and top with yeast flakes, smoked paprika or chilli flakes.. or whatever takes your fancy!
This Veggie Scotch Broth can also be batch-cooked and frozen, or portioned up and kept in the fridge for lunches through the week.