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Home » Recipes » Easy Vegan Scotch Broth (Scottish Barley Soup)

Easy Vegan Scotch Broth (Scottish Barley Soup)

Nov 16, 2020 by The Pesky Vegan | 8 Comments

842 shares
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This vegan Scotch broth is the next stop on my voyage to veganise traditional Scottish recipes. Hearty, filling, and healthy, it's a delicious seasonal soup to keep you warm during the winter months.

Vegan Scotch Broth Bowl

Scotch broth (or simply 'broth') is the kind of thing I remember eating all the time when I went to visit my gran and grandpa in Arbroath. Within five minutes of walking through the front door, we'd all be sitting around the table slurping away from our spoons.

While those soups would have been based on chicken or beef stock, this vegan version is just as flavourful. It's also got the original texture, with tender grains of barley that simmer with the vegetables to create an almost creamy consistency.

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Vegan Scotch Broth on Scottish Table Cloth

What is Scotch broth?

Scotch broth is a Scottish soup traditionally featuring barley, a meat-based stock (often mutton, lamb, or beef), root vegetables (such as carrot, parsnip, and swede), and dried pulses. Like many dishes, it seems to have its own twists and variations depending on who you talk to.

In most versions, the barley is a key ingredient that thickens the soup to create a filling meal. Here in the UK, many people will use a pre-prepared 'broth mix' consisting of pearl barley and pulses such as yellow split peas, green split peas, and red split lentils.

Is broth mix traditional?

Since pulses like yellow peas and red lentils are currently not grown extensively on the British Isles, it would be my understanding that broth mix is something of a 20th-century phenomenon. Barley, on the other hand, has a long history of cultivation here.

Whether it's 'Scottish' or not, I'm definitely in favour of people eating more pulses and this recipe does include red split lentils (see also my recipe for red pepper and lentil soup). If you prefer, you can simply replace the barley and lentils with similar amounts of a shop-bought broth mix.

How to make Scotch broth vegan

Vegan Scotch Broth Soup with Parsley

In a traditional Scotch broth, it's the meaty stock that contributes most of the taste. In this vegan version, I use a good-quality vegan stock and add bay leaves, dried sage, and soy sauce to give it more depth and umami notes.

There's something about the earthy aroma of sage that I think does a decent job of emulating a meaty, almost gamey flavour. You could also add other big flavours such as yeast extract, garlic powder, and smoked paprika, but I've opted to keep it simple here.

Is scotch broth healthy?

Vegan Scotch broth is a very healthy and low-fat soup, with the various vegetables packing in a load of nutrients. Since the barley grains expand during cooking, it's also surprisingly hearty and filling.

What is barley?

Barley is a popular cereal grain and one of the first crops to be domesticated by human beings around 10,000 years ago. With a long history of uses in soups, stews, and breads, barley is also a key ingredient in beer and whisky production.

Hulled barley v pearl barley

Pearl Barley Grains Close-Up

You're likely to come across barley in one of two forms:

  • Hulled barley (also known as dehulled barley or barley groats) is the wholegrain version whereby the outer husk is removed but the bran layers remain intact. It is more nutritious than pearl barley, however it takes longer to cook.
  • Pearl barley (or pearled barley – pictured above) has had both the outer husk and bran layers removed. It can be stored for longer and cooks more quickly, however it is not as nutritious since the bran layer is gone.

This recipe uses pearl barley, which is probably the type you're most likely to find in the supermarket. If using hulled barley, you'll want to increase the cooking time and liquid amount.

Is barley gluten-free?

Barley contains gluten and is not suitable for consumption by anyone with a serious gluten-related disorder. If you want to make this soup gluten-free, you can try replacing the barley with GF grains such as buckwheat or quinoa, or simply add in more dried pulses.

You'll also want to use a GF soy sauce (or tamari) and vegan stock that are certified or labelled as such.

How to make vegan Scotch broth

Vegan Scotch Broth Ingredients

Heat the oil in a large saucepan on medium heat. Add the onion, carrot, and greener half of the sliced leek (saving the whiter parts to add towards the end of cooking). Season with salt and pepper and cook for 6-8 minutes or until the veg has softened and starts to get a hint of colour on it.

Next, add in the diced swede, vegan stock, soy sauce, dried sage, and bay leaves. Bring to a gentle simmer then stir in the barley and red lentils. Reduce the heat, cover with a lid, and simmer gently for 30-40 mins or until the barley is tender.

Once the barley is tender, add in the kale and the sliced white parts of the leek. If necessary, top up with extra vegan stock and simmer for around 5 minutes or until the kale and leeks are tender.

Once cooked, try the soup and add any extra salt, pepper, and/or soy sauce to taste.

Serving suggestions for vegan Scotch broth

Vegan Scotch Broth with Carrot, Pearl Barley, Onion

This soup is a fairly hearty and filling meal on its own, but you could always serve it alongside oatcakes or fresh crusty bread to bulk it out. Top it off with chopped parsley, vegan Worcestershire sauce, or even a drop of homemade vegan cream.

Variations and tips for vegan Scotch broth

  • Broth mix: You can easily replace the barley and lentils with similar amounts of pre-prepared broth mix (you may want to soak this first – see package instructions).
  • More flavour: I like the subtleness of the flavours in this recipe, but you could try adding big hitters like yeast extract, smoked paprika, and garlic powder if you want it to pack more of a punch.
  • Veg: Feel free to throw in any other veg you have lying around. Celery, parsnip, turnip, and potato would all work well.
  • Kale: If you don't have kale, you can easily swap this out for sliced cabbage or shredded Brussels sprouts.

How to store barley soup

Refrigerate: You can store this vegan Scotch broth in the fridge for up to four days. Reheat in the microwave or in a pan on low heat, adding a splash of water to loosen it up (the barley tends to thicken the soup even more once it's cooled down).

Freeze: This soup freezes very well for up to six months. Defrost for a few hours before reheating on the hob, adding a touch more water to loosen it up.

Hey you – let me know what you think

If you made this recipe and enjoyed it – or did anything differently – I'd love to hear from you down below in the comments 👇

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More vegan recipe ideas

If you liked this recipe, you may also enjoy:

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Vegan Scotch Broth Bowl

Easy Vegan Scotch Broth (Scottish Barley Soup)

The Pesky Vegan
This vegan Scotch broth is the next stop on my voyage to veganise traditional Scottish recipes. Hearty, filling, and healthy, it's a delicious seasonal soup to keep you warm during the winter months.
5 from 4 votes
Rate this Recipe Print Recipe
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Soup
Cuisine Scottish, Vegan
Servings 4
Calories 254 kcal

Ingredients
 

  • 1 tablespoon olive oil
  • 1 onion, roughly chopped
  • 2 carrots, scrubbed and diced
  • 1 leek, washed, trimmed, cut lengthways, and sliced
  • 1 small swede, peeled and diced
  • 1.5-2 litres vegan stock
  • 2 tablespoons soy sauce or tamari
  • 2 teaspoons dried sage
  • 2 bay leaves
  • 100 g pearl barley
  • 50 g dried red split lentils
  • 100 g sliced kale or cabbage
  • Salt and pepper, to taste
Prevent your screen from going dark

Instructions
 

  • Heat the oil in a large saucepan on medium heat. Add the onion, carrot, and greener half of the sliced leek (saving the whiter parts to add towards the end of cooking). Season with salt and pepper and cook for 6-8 minutes or until the veg has softened and starts to get a hint of colour on it.
  • Next, add in the diced swede, vegan stock (1.5 litres), soy sauce, dried sage, and bay leaves. Bring to a gentle simmer then stir in the barley and red lentils. Reduce the heat, cover with a lid, and simmer gently for 30-40 mins or until the barley is tender.
  • Once the barley is tender, add in the kale and the sliced white parts of the leek. Push the veg down into the broth and stir well. If necessary, top up with extra vegan stock (I usually add 300-500 ml here to help submerge everything). Simmer for around 5 minutes or until the kale and leeks are tender.
  • Once cooked, try the soup and add any extra salt, pepper, and/or soy sauce to taste, and serve.
Rate this recipe 👇

Notes

Serving suggestions: Enjoy this soup on its own or along with oatcakes or fresh crusty bread. Top it off with chopped parsley, vegan Worcestershire sauce, or even a drop of homemade vegan cream.
Broth mix: You can easily replace the barley and lentils with similar amounts of pre-prepared broth mix (you may want to soak this first – see package instructions).
More flavour: I like the subtleness of the flavours in this recipe, but you could try adding big hitters like yeast extract, smoked paprika, and garlic powder if you want it to pack more of a punch.
Veg: Feel free to throw in any other veg you have lying around. Celery, parsnip, turnip, and potato would all work well.
Kale: If you don't have kale, you can easily swap this out for sliced cabbage or shredded Brussels sprouts.
Gluten-free: If you want to make this soup gluten-free, you can try replacing the barley with GF grains such as buckwheat or quinoa, or simply add in more dried pulses. You’ll also want to use a GF soy sauce (or tamari) and vegan stock that are certified or labelled as such.
Storage: You can store this soup in the fridge for up to four days or freezer for up to six months. The barley will continue to thicken, so you may want to add extra liquid when reheating.
If you liked this recipe, you might also enjoy:
  • Ultimate Vegan Haggis
  • Vegan Cranachan (Scottish Dessert)
  • Smoky Mushroom & Red Lentil Pâté
  • Easy Vegan Stovies (Scottish Potato Stew)
  • 15-Minute Tomato and Basil Soup
  • Vegan Cauliflower Cheese Soup
  • Easy Vegan Pea & Mint Soup
  • White Bean Soup with Lemon & Parsley
 
* The nutrition info below is for one serving, based on a total of four servings. 

Nutrition

Calories: 254kcalCarbohydrates: 47gProtein: 10gFat: 4gSaturated Fat: 0.5gSodium: 846mgPotassium: 803mgFiber: 12gSugar: 8gVitamin A: 7964IUVitamin C: 61mgCalcium: 123mgIron: 3mg
Nutrition Facts
Easy Vegan Scotch Broth (Scottish Barley Soup)
Amount Per Serving
Calories 254 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 0.5g3%
Sodium 846mg37%
Potassium 803mg23%
Carbohydrates 47g16%
Fiber 12g50%
Sugar 8g9%
Protein 10g20%
Vitamin A 7964IU159%
Vitamin C 61mg74%
Calcium 123mg12%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword healthy vegan recipe, scottish vegan recipe, vegan barley soup
Did you make this recipe?Leave a comment down below or tag me on Instagram @thepeskyvegan along with the hashtag #thepeskyvegan

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Reader Interactions

Comments

  1. Patricia L. Ritchie

    December 01, 2020 at 12:56 pm

    5 stars
    I made this wonderful recipe yesterday! I found it to be delicious and filling on a cold rainy day in Pennsylvania! Thank you for your dedication to sharing vegan recipes! I have been Vegan since May of 2010 and always adding to my collection of recipes! Next on my list: Vegan Haggis! In honor of my ancestors from The Isle of Skye!
    ❤️
    Patricia. (Age 76 and pretty darned healthy!)

    Reply
    • The Pesky Vegan

      December 01, 2020 at 11:38 pm

      Hi Patricia! Great to hear from you, and very cool that you've been vegan for over a decade now! I'm glad I've helped to keep meals interesting for a pro like yourself - you'll have to let me know how you get on with the haggis!

      Reply
  2. Amber-Sophie Dugdale

    December 03, 2020 at 9:11 pm

    5 stars
    Very lovely, healthy, warming dish. Great for healthy work lunches! (At least that's what I've been having it for on cold days!)

    Reply
    • The Pesky Vegan

      December 04, 2020 at 9:19 am

      Yep definitely a good one for this time of year, thanks for the review!

      Reply
  3. Pauline

    February 08, 2021 at 1:25 pm

    5 stars
    Excellent. I’d say that is easily enough for six, so I’m having it all week for lunch. I used spring greens as the cabbage element, and would like some parsnip in there next time. Really really good. My only complaint? It is so filling and warming on this snowy day, that I’d like a snooze now.

    Reply
    • The Pesky Vegan

      February 08, 2021 at 10:13 pm

      Thanks very much - I'll take that as the only complaint!

      Reply
  4. Sue

    June 05, 2022 at 5:32 pm

    5 stars
    I made this with veg that needed eating up so the swede and kale were replaced with potatoes and celery. It was really tasty and my husband who always says he hates pearl barley liked it too. Thanks, I will definitely make this again.

    Reply
    • The Pesky Vegan

      June 07, 2022 at 6:22 pm

      Great news - glad you enjoyed and thanks for the review!

      Reply

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I'm Alistair and I'm The Pesky Vegan. I create new recipes every single week – always vegan, usually gluten-free.

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