Traditional Irish Leek and Oatmeal Broth, or Brotchan Roi, is a humble soup, that has been sustaining good Irish folks for centuries. Like many soups of old it's prepared with just a few every-day ingredients, 5 in total, but it's full of flavour and wholesomeness. Milky oatmeal broth enriched with fresh leeks is especially good for anyone who is feeling under-the-weather and in need of a nourishing meal that is comforting and warming, and gentle on the stomach.
Having a St Patrick's Day [17th March] or Irish themed meal? Irish leek and oatmeal broth is a tasty traditional addition and has the added bonus of being a lovely green coloured soup.
Jump to:
Why You'll Love This Leek And Oatmeal Broth!
- Preparing this broth is like taking a food journey through Irish history as this traditional soup has nourished generations of good folk for centuries so you can have a taste of Irish history from anywhere in the world.
- This soup has just 5 ingredients as traditional Irish soups were designed to make good use of humble ingredients with this particular soup starring delicious leeks and oatmeal.
- Both leeks and oatmeal bring so much goodness to the soup pot. Leeks are a good source of vitamins A, C, and K, while oatmeal is rich in fiber which aids digestion and helps promotes a healthy heart.
- This Irish broth is such a comforting meal when you're feeling under the weather, or needing a light appetizer/starter or snack. It's also a very satisfying light main meal when paired with crusty bread or a nice sandwich.
- We live in a world that is increasingly recognizing the benefits of plant-based diets for health, environmental, and ethical reasons, and this broth is the perfect introduction to vegan & plant-based diets.
- While the traditional recipe is simple, you can easily add extra flavours such as extra herbs or adjust the consistency. It's also easily adaptable for different dietary requirements as it can be prepared with any milk you normally use.
- Especially on chilly days, there's nothing quite like the warmth and comfort that a pot of simmering wholesome broth brings. It's a hug in a bowl, offering solace and warmth.
Quick history of Irish leek & oatmeal broth
Irish Leek and Oatmeal Broth, is often referred to as "Brotchan Roy" or "Brotchan Foltchep", and has been a traditional Irish dish for centuries.
Brotchan is an Irish word and translates to broth while Roi means king or chief, so the Irish name for this broth is actually King or Chief Soup.
Oats have been a staple in the Irish diet for centuries as the cool, damp climate of Ireland is perfect for growing oats. Before the widespread cultivation of potatoes, oats and barley, were the primary grains grown and they were used to make various dishes, from porridge to bread, and of course, broths. Irish leek and oatmeal broth dates back to at least 6th century Ireland where the three most popular foods from that time was leeks, oats and milk.
In Ireland, leeks were favoured for their ability to thrive within the Irish climate, and with the added bonus that they could be easily stored during the colder months.
Leek and oatmeal broth would have provided the poorer folks with lots of nutrition and filled hungry bellies with the affordable trinity of leeks, oats and milk, so calling it king soup is very apt as it was a staple broth. The broth was also considered to have healing qualities and was a popular sick bed broth.
Leek and oatmeal broth has also been referred to as a druid soup as this dish was popular with the Irish druids that are part of Irelands Celtic culture. Druids were educated, religious men who were also known for their in-depth knowledge of the natural world and their connection with the spiritual almost magical realm. Druids were also considered to be judges, doctors, healers, prophets, keepers of history, and poets.
Our family recipe for leek & oatmeal broth
Two of my kids were born in Northern Ireland, and as a family we stayed over there for many years, so we do love Irish food and culture.
I was inspired to create a vegan recipe that stays true to the humble and homely nature of the traditional Irish broth. It was easy to prepare a plant-based version as it was simply a case of using plant-based milk and a vegan chicken flavoured stock powder to prepare the vegetable stock/broth. I used a vegan chicken flavoured stock as traditional Irish oatmeal broth tends to use chicken stock, but of course any type of stock or broth powder/cubes will work fine.
Although I usually blend this Irish broth as it achieves such a lovely light emerald green colour, it's entirely up to you whether you would like to leave the soup a more rustic texture by omitting the blending.
Love traditional oatmeal soups that have stood the test of time?
If so then do check out my other traditional soup prepared with oatmeal this: Orcadian Oatmeal Soup which is an old soup recipe from the Orkney Islands, Scotland. This oatmeal soup is also prepared with a few humble ingredients - carrot, swede (also known as turnip in Scotland & rutabaga in the US), & leeks.
Traditional oatmeal soups are amazingly nourishing, sustaining, comforting, while providing a good amount of plant-based nutrition. They are the perfect comfort food for those days when your feeling under-the-weather or just need a green vegetable soup pick-me-up! They are also very budget-friendly as they use few ingredients & simple everyday vegetables.
How to prepare leek and oatmeal broth
Step 1: First gather and prepare the 5 ingredients required for the broth - leeks, oatmeal, milk, bay leaf, and vegetable stock. I used a plant-based & vegan 'chicken' flavour stock powder and oat milk.
Any type of milk will work fine for this recipe so just use whatever milk you normally use, the same with the stock just use whatever stock powder or cubes you have to hand.
Traditionally, Irish folk would have used dairy milk for their broth or soups but they also had sheep or goats milk.
Step 2: Slice the leeks as thin as you can get them, however this is a nice rustic broth that can be blended so don't stress too much about perfect chopping.
Step 3: Add the vegetable stock, bay leaf, and salt and black pepper to a soup pot and bring to the boil.
Step 4: Add the oatmeal, stir well, and boil for 10 minutes.
Step 5: Next pour in the milk and add the leeks. Over a low heat bring to a gentle boil and simmer for another 10 minutes. Don't fast or rapid boil as this may cause the milk to split.
Step 6: Next, remove the bay leaf, and blend the soup until nice and smooth. Season with salt and black pepper to taste.
Step 7: (Optional)Serve up with fresh chopped parsley and a swirl of cream (we like Alpro single plant-based cream but of course any cream will do). My family also likes a wee grating of nutmeg and a wedge of our family home-made wholemeal Irish Soda Bread which I had to create a recipe for as we all missed the traditional Irish soda bread when we moved back to Scotland from Northern Ireland.
***please note: for US measurements click the 'US customary button' within the recipe and the measurements will switch to tablespoons, cups, and ounces.***
📖 Recipe
Irish Leek and Oatmeal Broth
Equipment
- Soup pot
- Immersion stick blender or food processer optional, as can enjoy the soup unblended if preferred
- mixing spoon
Ingredients
Broth:
- 450 grams leeks [3 medium, washed well, trimmed and sliced thin, weight is after preparing]
- 50 grams pinhead oatmeal [steel-cut oats, Irish oatmeal, medium oatmeal, if you like a thicker broth you can add a little extra oatmeal, if you can't source this type oatmeal you can use rolled or porridge oats]
- 500 millilitres milk [I use oat milk but your usual milk will do fine]
- 2 litres vegetable stock [traditionally Irish leek & oatmeal broth would be prepared with chicken stock but as my family is plant-based I used a vegan chicken flavoured stock)
- 1 bay leaf
Garnish, optional:
- 1 bunch fresh parsley [or your choice of fresh herbs, chives or spring onions/green onions would also be a nice garnish]
Optional:
- 4 tablespoons cream [to drizzle over each bowl of broth, I used Alpro soya single cream but any cream is fine]
Instructions
- Add the vegetable stock, bay leaf, along with a few pinches of salt and black pepper to a soup pot.Bring to the boil and sprinkle in the oatmeal, stirring well.2 litres vegetable stock, 1 bay leaf, 50 grams pinhead oatmeal
- Boil over a medium heat for 10 minutes.
- Next add the leeks and milk, and gently boil, over a low heat, for 10 minutes, but be careful not to fast boil as too high a heat might cause the milk to split.450 grams leeks, 500 millilitres milk
- Check the seasoning and add salt and pepper to taste, and remove the bay leaf.
- Once the soup is ready it can be blended using a stick immersion blender, or once the soup has cooled blend in a food processor or stand blender. Alternatively, omit the blending if you prefer a more rustic soup.
- Sprinkle some parsley over each serving and add a little drizzle of cream to each bowl if liked. Some grated nutmeg is also a nice addition.1 bunch fresh parsley, 4 tablespoons cream
Notes
- Nutritional information is provided for guidance only and is not a strict calculation as ingredients vary.
- Leftovers can be stored in the refrigerator for 3 days.
- Leftovers can be frozen for 2-3 months.
- Reheat leftover broth by gently bringing to the boil over a low heat, stirring frequently, and just heat until piping hot.
- If using a plant-based milk ensure that the milk copes well with heat such as a milk intended for hot drinks.
- If the milk does split it can be fixed by blending the soup. The flavour is not affected.
- If preferred omit the milk and just use vegetable broth and perhaps add cream to each bowl as its served.
- If you can't source pinhead oatmeal you can use porridge oats or rolled oats instead.
- For a gluten-free broth use gluten-free oats and gluten-free stock.
- If you prefer a thicker broth you can add extra oatmeal.
- Feeling under-the-weather? A cup of leek and oatmeal broth is a nice pick-me-up as it's nourishing, comforting, warming and gentle on the stomach.
Nutrition
Frequently asked questions
Yes, with a few changes this broth can be prepared as gluten-free. While oats are naturally gluten-free, they are often processed in facilities that handle gluten-containing grains, which can lead to cross-contamination. So you may need to purchase certified gluten-free oats to ensure they haven't come into contact with gluten.
For this recipe, look for certified gluten-free pinhead oatmeal or steel-cut oats, or replace with gluten-free certified rolled or porridge oats. You will also need to use stock cubes, bouillon cubes, stock powder, etc., or ready-made broth that is certified as gluten-free.
Yes, traditionally there was no oil added to this broth so there is no need to add any to this recipe.
Pinhead oatmeal also known as steel-cut oats, Irish oatmeal, or medium oatmeal in Scotland is the traditional choice for this recipe. These oats are minimally processed, with whole oat groats simply chopped into small pieces. They take longer to cook but have a nutty flavour and a rustic chewy texture.
Rolled oats (sometimes called porridge oats or quick-cook oats) are steamed and flattened into flakes, which means they cook faster and have a softer texture.
If you want to stay close to how this dish might have been prepared in early medieval Ireland, pinhead oatmeal is the more authentic option. But if you only have rolled or porridge oats on hand, go ahead and use them the broth will still taste great.
For a comforting standalone meal, especially when feeling under the weather, this broth can be enjoyed on its own. However, for a heartier meal a wedge of traditional 100% wholewheat Irish soda bread is ideal as are a few of these three-ingredient dinner rolls or a slice of this Australian Damper Bread, which is similar to a plain soda bread.
More Traditional Irish Recipes
As we are plant-based family recipe blog all our recipes are prepared with vegan-friendly ingredients that are everyday ingredients and can be easily accessed. We want our traditional Irish recipes to be for everyone to enjoy, even omnivores looking to eat more plant-based meals as after all many plant-based ingredients are just simple ingredients - fruits, vegetables, grains, pulses, seeds, nuts, etc. Of course, for some ingredients like milk, butter, stock, cream, cheese, you can use whatever of those you normally use for any of my recipes as many of my blog visitors are vegetarian and do just that.
Historically, poorer British folks have had to rely heavily on plant-based foods as meat was a luxury and not an everyday staple. Moreover, during medieval times, there were periods like Lent and specific days of the week, such as Wednesdays and Fridays, when the eating of meat and dairy was restricted. As a result, alternatives like almond milk, prepared with ground almonds, and a variety of vegetable ingredients was popular. So, in many ways, plant-based eating is deeply ingrained into our culture and history.
On that note we hope you enjoy our other favourite Irish recipes made vegan! Such as this staple soup in many Irish homes for centuries: Old-Fashioned Irish Potato Soup, and the classic Irish Stew made vegan, and for fun this Vegan Irish 'corned beef' and Cabbage Stew. And for dunking in all that Irish goodness a wedge of our Irish Soda Bread is a must!
Comments
I would love to know what you think of the Irish leek and oatmeal broth so do leave us a comment below. All feedback and suggestions are welcome. Thanks! Jacq x
Leave a Reply