This warming vegetable filled soup is an adapted version past down the family from what was probably originally Scotch Broth. It is the most favoured soup according to my husband, so if you prefer a more watery soups (as he does) This could be the one for you!
It is made with surprisingly little veg and/or meat, so can be made vegan and vegetarian, just by changing to a vegetable based stock and using oil and not butter to soften the onion. For a meat version adding a small amount of chicken, turkey, mutton or ham joint with a chicken stock, will work. It is literally made with leftover bits of whatever veg you have hanging around. If you are trying to avoid food waste or trying to make a meal out of next to nothing, this really ticks the box.
The vegetables do tend to sink to the bottom when your ready to serve enabling a watery version soup with a few bits for one person and a heartier version with lots of veg for another. This is one versatile cosy soup, and ideal in helping to reduce symptoms of a cold or flu, particularly if you are adding plenty of garlic and onion, and /or boiling a chicken carcass for stock or even using a chicken stock cube.
So how do you make this easy to make nourishing soup.. let’s start!
- Prep time – 15 mins
- Cook Time – 15 mins
- Serves 8
- 1 Onion or leek
- 1 Small potato
- 1 Carrot
- 2-3 Garlic Cloves
- 2.5 pints of stock either vegetable or chicken
- 2 knobs of butter or 1 tablespoon of oil to soften onion
- Salt and Pepper for seasoning
- 2 tablespoons of Rice, Lentils or Broth Mix
Above is some basic ingredients to use, as you can see in the pictures below, I only actually used 3/4 of an onion as that was all I had. Other vegetables to that work well include :- swede, turnip, broccoli, mushrooms, cauliflower, kale, cabbage. You only need small amounts, which is why leftovers from perhaps a Sunday lunch work well.
- Prepare all the veg you are going to use by washing, peeling and cutting them up very small, as small as you can manage.
- Heat the oil or butter in a large saucepan
- Add the onion and/or leek as well as the garlic and soften for 2-3 mins
- Add all the other prepared vegetables and stir to coat slightly with the fat/oil 1-2 mins but don’t allow them to burn, add a small amount of stock if necessary.
- Stir in all of the stock, once it starts to boil turn down to a simmer add a seasoning of salt and pepper and cook for approximately 10-15 mins until vegetables are soft.
- Serve and enjoy.
Other Soup Recipes
Click on the links below to see some of my other favourite soup recipes you may like.
As mentioned above Chicken Soup is widely known as helping with cold and flu symptoms. For further relief of cold and flu symptoms see my blog post by clicking the link below.