Easy Vegan Scotch Broth (Scottish Barley Soup)

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.

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

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