Scotch Broth
1 tablespoon olive oil
1 onion, chopped (about 150g)
1 leek, chopped (about 20g)
1 ribs of celery, chopped (about 100g)
2 carrots, chopped (about 140g)
1/2 swede, peeled and chopped
28g soy protein chunks
50g pearl barley
1 pints vegetable stock
1 teaspoon veggie Bovril
salt & pepper
Add all of the chopped veggies to a large stock pot with the oil. Cover and cook over low heat until vegetables are starting to soften, about 20 minutes. Stir occasionally to prevent burning.
Add the soya chunks, barley, vegetable stock and Bovril and simmer until barley is tender, about 40 minutes. Season to taste with salt & pepper.
Makes 2 large servings
Nutrition Data per serving
Calories (kcal) 320.6
Carbohydrate (g) 45.4
Protein (g) 18.0
Fat (g) 8.4
Fibre (g) 12.7
This is normally made with lamb, but as I don't eat the critters, I used some soya chunks (also known as texturized vegetable protein). You can get soya chunks from Holland & Barrett, Sainsbury's and most Asian grocers as it is also widely used in vegetarian Hindu cooking.
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