I remember this only in canned version from my parents’ pantry and something I would only eat if I was in absolute starvation mode. Doesn’t make it sound too tempting! But actually, when I went to uni I found myself searching supermarket aisles for scotch broth! It obviously had something good about it for me to select it without my parents being there! Whether it was down to being homesick or just lack of choice at the time, this soup provided me with that much needed comfort.
Years later I’m making the stuff so it’s obviously much more than comfort, it’s also tasty! Takes some time to prep, but the actual cooking is just one step so pretty straightforward.
The traditional version normally contains pearl barley which I’ve replaced with gluten-free grains, but of course feel free to use the original ingredients if you don’t have issues with gluten.
- 50g brown rice
- 50g buckwheat
- 50g mung beans
- 50g red lentils
- 1 carrot diced
- 1 large onion diced
- 2 litres vegetable stock
- 1 tbsp olive oil
- Salt and pepper to taste.
- Soak the beans, lentils, buckwheat and rice overnight.
- The following day, drain and place into a slow cooker with the rest of the ingredients.
- Cook for around 40 minutes.
- You can add more water if you prefer the stew more runny.
- Season with salt and pepper and serve.
I added some roasted veggies to mine to bulk up the nutrients. Scotch broth is typically served with kale or spinach, so take your pick or enjoy it just as it is.
Congee is the Asian version of this soup (in my opinion) and can be eaten sweet or savoury. If you’re intrigued by the sound of that, go check out this gluten-free recipe: https://foodflaneur.com/2018/09/25/1-step-congee-vegan-fat-free-gluten-free/.
I’d like to give a massive thanks to Janet from Farmers Girl Kitchen for her inspiration in helping me create this recipe. You can find her version here: https://www.farmersgirlkitchen.co.uk/make-scotch-broth-like-a-scot/.