And a Happy New Year to you all. Did we all have a good festive season? Lots to eat and drink? Is you waistband (as well as your bank balance) feeling the strain? So something simple, fat-free and cheap for this 1st of January will fit the bill nicely then, will it? Oh good, because that’s what I’m making for lunch today then. This recipe for Scotch Broth is a simple, pared down version of the one my Mum used to make for us when we were growing up. She’d make it on a Sunday with a bit of meat (no idea what the cut was called, or even what animal it came from, she used to just ask the butcher for a ‘bit to make some soup’, but it was always the same thing she got, and even after all these years I’d know it if I saw it) and then use the meat for my Dad’s sandwiches for work on the Monday. She also used to send us out to buy a curious product that I’ve not seen in years called ‘Swell’ which was a packet of dehydrated vegetables. Believe me, I think it’s better off without them. But this is a veggie version that seemed to pass muster when my sister and niece were over from New Zealand a couple of years ago and they liked it so much they asked for the recipe. That’s high praise.
- 100g Scotch Broth mix (you can buy pre-mixed packets of dried pulses for this, or else use a mixture of Barley, Yellow Split Peas, Marrowfat Peas, Green Split Lentils and Red Split Lentils)
- 200g frozen mixed vegetables
- 3 medium (or 2 large) carrots, finely grated
- 1 large leek, thinly sliced into rounds
- 1 tbsp dried parsley
- 3 lt veg stock
Place all the ingredients together in a large pan and bring to the boil. Once it gets there, reduce the heat to a simmer and allow to cook for at least an hour. Some scum will rise which needs to be carefully skimmed off the surface with a metal spoon.