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.

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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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
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
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
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
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.
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More vegan recipe ideas
If you liked this recipe, you may also enjoy:
- Ultimate Vegan Haggis
- Vegan Cranachan (Scottish Dessert)
- Pumpkin and Sweet Potato Soup
- Smoky Mushroom & Red Lentil Pâté
- Vegan Haggis Toastie
- Easy Vegan Stovies (Scottish Potato Stew)
- Broccoli, Potato & Tarragon Soup
- Vegan Cream of Mushroom Soup
Easy Vegan Scotch Broth (Scottish Barley Soup)
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
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.
Notes
- 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
Nutrition
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Patricia L. Ritchie
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!)
The Pesky Vegan
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!
Amber-Sophie Dugdale
Very lovely, healthy, warming dish. Great for healthy work lunches! (At least that's what I've been having it for on cold days!)
The Pesky Vegan
Yep definitely a good one for this time of year, thanks for the review!
Pauline
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.
The Pesky Vegan
Thanks very much - I'll take that as the only complaint!
Sue
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.
The Pesky Vegan
Great news - glad you enjoyed and thanks for the review!