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0
minPrep Time -
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minCook Time -
0
minReady in -
perYield -
220
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Soup
- Allergens:
- Seasons:fall,winter
- Cuisines:
- Courses:dinner,lunch
Recipe Description
This heartwarming Vegan Scotch Broth is a delightful plant-based twist on the traditional Scottish soup. It’s filled with nutritious barley, root vegetables, and savory seasonings. Perfect for warming up during the chilly fall and winter months, this soup offers a comforting, rich flavor that soothes and satisfies. It’s a great choice for a hearty meal that welcomes the new year with health and warmth.
Ingredients
- 1 cup pearl barley, rinsed
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 3 large carrots, diced
- 2 stalks celery, diced
- 1 turnip, peeled and diced
- 1 leek, cleaned and sliced
- 6 cups vegetable broth
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and pepper to taste
Steps:
- Heat olive oil in a large pot over medium heat.
- Add onions and garlic, and sauté until translucent.
- Stir in carrots, celery, turnip, and leek, and cook for 5 more minutes.
- Add the rinsed barley, vegetable broth, bay leaf, and thyme. Bring to a boil.
- Reduce heat to low, cover, and simmer for about an hour or until the barley and vegetables are tender.
- Remove the bay leaf before serving.
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