• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Traditional Plant-Based Cooking
  • About/Contact
  • Recipes
  • Lunch
  • Dinner
  • Baking
menu icon
go to homepage
  • About/Contact
  • Recipes
  • Lunch
  • Dinner
  • Baking
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • About/Contact
    • Recipes
    • Lunch
    • Dinner
    • Baking
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Lunch » Soup

    Vegan Traditional Scotch Broth (Pea, Barley, Lentil, Veggie Packed Soup)

    Published: Sep 25, 2021 · Modified: Apr 27, 2022 by Jacq · This post may contain affiliate links ·7 Comments

    Jump to Recipe Print Recipe

    Vegan traditional Scotch broth is the soup you need during those chilly fall and winter months.

    A bowl is so warming, comforting and nourishing. And amazingly budget-friendly, which is a must and winner in my family household. Not to mention low in calories and fat so a wedge of crusty bread can be guiltlessly employed to mop up all those scrummy soup juices.

    Enjoy a bowl of Scotch broth as a New Years day dinner starter, a Hogmanay warmer before going out first-footing, as part of a Robert Burns night supper (25th January) or to celebrate St Andrews feast day on the 30th November.

    This veggie packed soup can be easily adapted and prepared as gluten-free.

    Vegan traditional Scotch broth in white blue rimmed enamel bowl with wooden handled spoon, small flower patterned plate with bread to side, blue salt and pepper shakers, blue tartan background.

    Quick Origins of Scotch Broth

    The earliest recorded recipe for Scotch broth dates back to an English cookbook from the early 1800s. Slow cooked mutton or lamb is the main traditional component of Scotch broth, along with split peas and barley, and various root vegetables. Although some old recipes also add red onion and peppers.

    Of course Scotch broth in many variations would have been popular long before the recipe was included in a cookbook, with different family recipes being passed through the generations. Each recipe will likely include their own interpretations and not be exactly the same.

    Scotch broth was a popular mainstay food of my Scottish childhood. And still is, although I now prepare a delicious plant-based version for my family. The main ingredient that I recall from my childhood Scotch broth is dried broth mix.

    Cans of ready-prepared Scotch broth are usually found in most UK supermarkets and grocery shops, and is a popular menu staple in many Scottish cafes, restaurants and pub or Inn menus.

    Many Scots include Scotch broth as part of their Robert Burns night supper (January 25th), a Hogmanay warmer before going out first-footing, or as a New Year Day dinner starter.

    Another popular day for bubbling up winter warming Scotch broth is Scotland's national day St Andrews Day Feast (30th November).

    Soup or broth mix, made up with barley, split peas and red lentils all in silver soup pan.
    Soup or Broth Mix, purchased as a ready mix of yellow and green split peas, red split lentils, pearl barley and wheat flakes. Other varieties may have dehydrated veggies included.

    Vegan Scotch Broth

    To prepare plant-based Scotch broth couldn't be simpler, although a little preparation is required.

    The soup or broth mix is soaked overnight or at least for a few hours. Usually it states on the broth mix package that soaking is not required and the mix can be added directly to soup.

    However, with lots of experience I have learned that split-peas can be notoriously difficult to soften up especially if the peas are a little on the old side. Which is why I prefer to soak, just to cut down the length of time required to cook the soup.

    A teaspoon of bicarbonate of soda added to the soaking water can help soften up older pulses.

    If you haven't come across vegetable broth mix before it is an ingredient commonly sourced in most UK supermarkets and small grocery stores, and is made up of a dried mix of barley, split peas, and red split lentils.

    Some variations also include dehydrated vegetables or dried wheat/barley/oat flakes. Any variety can be used for this recipe and I have included information within the recipe notes on how to prepare your own simple broth mix at home.

    After the broth mix has been soaked, it is added to a soup pan along with the extra red lentils and barley. The vegan stock is poured in and brought to the boil while the veggies are prepared. A bay leaf is chucked into the heating stock.

    The veggies for Scotch broth are usually diced, so as each veggie is diced it is added to the soup pan. However, the cabbage is not added at the beginning of cooking but left until near the end.

    Once the veggies and pulse are brought to the boil, the heat is reduced, and the soup is left to simmer for 40 minutes. Any foamy-scum that arises to the top of the soup is carefully skimmed off. This is just residue from the pulse and will not affect the soup as long as most of it is removed.

    After 40 minutes the cabbage is added and the broth simmered for another 10-15 minutes. Finally the seasoning is tasted and enough salt and pepper is sprinkled in to bring all the flavours together into a delicious, satisfying soup.

    Its that easy and all that is left to do is add a little chopped parsley to each bowl served. Of course this can be omitted or replaced with your preferred fresh herb such as chives or dill.

    How To Prepare Traditional Vegan Scotch Broth

    • Soup or broth mix, made up with barley, split peas and red lentils all in silver soup pan.
    • Soaked soup broth mix in soup pan with water and bay leaf.
    Soak the dried broth mix overnight or for a few hours.

    Drain, rinse and add to a soup pan, along with the extra red lentils and barley.

    Pop in a bay leaf and pour the vegan stock into the pan.
    • Scotch broth coming to the boil with veggies added.
    • Chopped cabbage on black chopping board.
    Bring the stock to the boil.

    While the stock is heating dice the veggies and add to the pan.

    Simmer for 40 minutes.


    Skim any foamy residue off the top of the soup.

    After 40 minutes add the diced cabbage.
    • Cabbage mixed through broth in soup pan.
    • Soup cooked and ready, with grey ladle.
    Simmer for an extra 10-15 minutes.

    Remove the bay leaf and season to taste.
    Soup served with crusty bread and chopped parsley, blue tartan background.
    Serve with chopped fresh parsley and your favourite crusty bread.

    So tasty and satisfying.

    Warms you up during those chilly days and is such an incredibly budget-friendly meal.

    Vegan Traditional Scotch Broth Recipe Notes And FAQS

    How do I store leftover vegan Scotch broth soup?


    Leftover soup can be stored in the fridge, covered, for up to 3 days.

    Or frozen in a freezer-proof container for up to 4-6 months.

    How do I reheat leftover Scotch broth?


    Leftover Scotch broth can be reheated by adding to a pan and bringing to a simmer.

    Boil for 3-5 minutes until piping hot throughout, stir frequently to prevent sticking to pan.

    Extra veggie stock may need to be added as the pulses will continue to soak up liquid as the soup sits in the fridge.

    Can I substitute any of the ingredients?


    A few ideas:

    * swede can be switched out for turnip, sweet potato, parsnip or celeriac

    * celery can be subbed for one medium leek

    * any of the pulses or broth mix can be replaced with any combination of barley, red lentils, green split-peas, and yellow split peas. Omit any of these that you don't like or can't source, and just stick to the same combined weight stated within the recipe: 280 grams/ or about 10 oz.

    * any cabbage variety can be used or replaced with spring greens, kale, Calvo Nero, collards, turnip greens, chard, etc.

    Is vegan Scotch broth gluten-free?


    With a few adaptations it is easy to prepare this Scotch broth as gluten-free.

    Firstly, as barley contains gluten this ingredient needs to be omitted.

    However, barley can be easily replaced with rice, millet, teff, buckwheat, green lentils, or simply more red split lentils or split peas.

    Just adjust the cooking times for the Scotch broth to ensure your chosen grain has enough time to cook within the broth.

    Lastly, ensure that your vegan stock is free from gluten. The vegetable stock or bouillon powder that I often use is gluten-free and I have added a link to it within the recipe ingredient list.

    What can I serve with Scotch broth?


    A few suggestions:

    * traditional Scottish oatcakes

    * traditional Scottish oatcakes (no oil recipe)

    * traditional Scottish cheesy oatcakes (no oil recipe)

    * traditional Irish wheaten/soda bread (100% wholemeal and no oil or fat required recipe)

    * 3 ingredient quick dinner rolls

    * for a more substantial meal serve a sandwich such as this vegan 'egg' and cress mayonnaise or this Coronation chickpeas and kidney beans tortilla wrap

    What is dried broth or soup mix?


    Dried broth or soup mix is a a common British ingredient that can be purchased in mostly all UK supermarkets, independent grocery stores, and wholefood/health shops.

    Broth mix is usually made up with pearl barley, red split lentils, yellow and green split peas. Green lentils are found in some preparations.

    Often some varieties contain a mix of dehydrated veggies such as onion, swede, leek and carrot. And others also include dried flaked grains such as wheat, rye, or oats.

    Broth mix is generally really inexpensive so a great ingredient to purchase for budget-friendly wholesome soups and stews.

    However, it is easy to prepare your own at home. Simply mix equal amounts of each pulse and store in a glass jar or other airtight food storage container. Grain flakes can be added along with any dehydrated veggies.

    Other grains that could be added include wheat berries/grains, rye grains, millet, teff, or buckwheat.

    Once you've prepared your soup mix it will last ages in your pantry as long as it is kept in a dry area away from bright sunshine.

    The broth mix can be added to any soups or stews and is a useful way to add nutrition and texture. As well as a good stock thickener especially if oat flakes are included.

    More Tasty Vegan Traditional Scottish Soups and Stews To Discover:

    Traditional Scottish Lentil Soup

    Traditional Scottish Cock-a-leekie Soup (Scotland's National Soup)

    Slow Cooker Vegan Scottish Mince (served with tatties (potatoes) and peas)

    Vegan Traditional Scottish Stovies (served with mashed neeps (swede/turnip)

    Vegan traditional Scotch broth in white blue rimmed enamel bowl with wooden handled spoon, small flower patterned plate with bread to side, blue salt and pepper shakers, blue tartan background.

    Vegan Traditional Scotch Broth

    Print Recipe
    Traditional Scotch broth is a tasty, budget-friendly, wholesome meal.
    So easy to prepare in one-pot and can be simply left to simmer away.
    Serve with a wedge of your favourite bread or a few crunchy crackers such as traditional Scottish oatcakes.
    Course Dinner, Lunch, Starter
    Cuisine Scottish
    Prep Time 10 mins
    Cook Time 50 mins
    Total Time 1 hr
    Servings 6
    Calories 243
    Author Jacq

    Equipment

    • Large non-stick soup pan or similar

    Ingredients

    • 150 grams broth mix soaked over night in cold water or for a few hours, then drained and rinsed (or replace with yellow or green split peas)
    • 70 grams pearl barley rinsed
    • 60 grams red split lentils rinsed
    • 150 grams onion 1 medium, diced
    • 115 grams celery 1-2 ribs, diced. Or replace with 1 leek, sliced and diced.
    • 280 grams swede (rutabaga) diced, or replace with sweet potato, turnip, celeriac or parsnip
    • 170 grams carrots 2 small-medium, diced
    • 200 grams potato diced
    • 200 grams cabbage sliced and chopped into small pieces, any type of cabbage is fine or replace with kale
    • 6 cloves garlic thin sliced or diced, use less if preferred
    • 1 large bay leaf or 2 smaller
    • 2.5 litres vegan stock

    Garnish

    • 8 grams parsley chopped, use more if liked or replace with chopped chives, dill, or spring/green onions
    Metric - US Customary

    Instructions

    Pre-soak the dried broth/soup mix in cold water the night before its required.

    • Pour the vegan broth, along with the drained soup mix, barley and red lentils into a soup pan.
      Bring to the boil while you prepare the veggies and garlic.
    • Add the diced veggies, garlic (excluding the cabbage) and bay leaf to the heating broth. Stir.
    • Once the broth is simmering, reduce the heat, and cook on a steady simmer for 40 minutes. Skim off any foamy residue that tends to collect at the side of the pan at the top, this is just from the pulses.
    • Add the cabbage and cook for a further 10-15 minutes.
    • Season with enough salt and pepper to taste and bring the flavours together.
      Remove the bay leaf.
    • Add a sprinkle of chopped parsley to each serving.

    Notes

    • Nutritional information is provided for guidance only and is not a strict calculation as ingredients vary. 
    • Leftover Scotch broth can be stored in the fridge, within a covered container, for up to 3 days. Or frozen for 4-6 months.
    • Reheat leftovers by pouring into a pan and bring to a simmer. Heat through for 3-5 minutes, stir frequently. Extra liquid such as more stock may be required, as the split peas, lentils and barley will continue to soak up the liquid as it sits in the fridge, so pour a small amount in before reheating.
    • Defrost Scotch broth before reheating.
    • Can't find dried soup/broth mix in your local shops/stores? This mix is a common ingredient within the UK and usually sourced in any supermarket and small grocery shops, but may be harder to locate out-with the UK. Not to worry though as this mix can be replaced with equal amounts of dried split green peas, dried split yellow peas, pearl barley and red split lentils. Use 150g of this mix for the recipe. Combining these together will create a dried broth mix which you can soak overnight.
    • If you create your own broth mix, also add in the additional barley and red lentils that the recipe calls for.
    • Dried broth mix sometimes contains a small amount of dried wheat or oat flakes. If you have any dried grain flakes to hand such as barley/oat/wheat/rye flakes then chuck in a few tablespoons to your soup. But if not just omit as its not essential.
    • For gluten-free Scotch broth omit the barley and prepare your own dried broth mix with a mix of yellow and green split peas and red split lentils. Perhaps replace the barley with green lentils, rice, teff, millet or buckwheat. A few tablespoons of gluten-free oats can be also be mixed through your soup mix.

    Nutrition

    Calories: 243kcal | Carbohydrates: 49g | Protein: 12g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 75mg | Potassium: 664mg | Fiber: 13g | Sugar: 7g | Vitamin A: 4975IU | Vitamin C: 38mg | Calcium: 91mg | Iron: 3mg

    More Vegan Soup Recipes

    • Orcadian Oatmeal Soup [carrot, swede and leeks]
    • A bowl of vegan pea and 'ham' soup in green patterned bowl, with green handled spoons, white doily underneath, bread slices on green plate in background, small jug with cream and green and white striped table cloth.
      Slow Cooker Vegan Pea and 'Ham' Soup
    • two bowls of slow cooker red lentil dal soup in double handled bowls, with red soup matts, silver spoon to side, and brown burlap background.
      Slow Cooker Red Split Lentil Dal Soup
    • two bowls of yellow split pea soup on a yellow and white striped table cloth, cream jug to side, bread with slices on wooden board, black salt and pepper shakers, and a piece of vegan cheese.
      Slow Cooker Yellow Split Pea and Fennel Soup

    Reader Interactions

    Comments

    1. Beth Sachs

      October 05, 2021 at 1:53 pm

      5 stars
      The perfect soup for winter. So hearty and comforting!

      Reply
      • Jacq

        October 05, 2021 at 4:04 pm

        Thanks! I agree, this soup is amazing during chilly days, it never fails to warm my family up!

        Reply
    2. Gina

      October 05, 2021 at 1:06 pm

      5 stars
      Such an amazingly hearty soup! I swap out millet for the barley to make it GF and we love it!

      Reply
      • Jacq

        October 05, 2021 at 4:03 pm

        Millet is a good choice. I love adding millet to dishes as its usually inexpensive and brings an interesting texture. So glad you enjoyed the Scotch broth 🙂

        Reply
    3. Danielle Wolter

      October 05, 2021 at 1:05 pm

      5 stars
      This is the perfect winter soup. So yummy!

      Reply
    4. Dannii

      October 05, 2021 at 10:52 am

      5 stars
      This is my kind of comfort food. So cheap to make too!

      Reply
      • Jacq

        October 05, 2021 at 4:06 pm

        Definitely inexpensive! The best dishes always are. And really comforting. Thanks so much for your comment 🙂

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Read More…

    These recipes are for everyone who loves traditional food but need easy, tasty, home-cooked vegan versions.

    All recipes are what my family actually eats day-to-day, and photos are taken just before we eat it!

    Our Most Popular Posts...

    • vegan fruit loaf cake on flowered cake plate with fork and on top of tartan napkin
      Vegan Fruit Loaf Cake (Traditional)
    • vegan school dinners sponge
      Vegan School Dinners Sponge (traybake)
    • Bowl of Mexican meatball soup with lemon wedge, wooden fork and knife, and colourful stripy background.
      Vegan Mexican Meatball Soup (Sopa De Albondigas)
    • Two bowls of vegan sausage pasta with skillet to side, and wooden background, small dish of chopped herbs.
      Vegan Sausage Pasta (With Pinto Beans And Red Peppers)

    Enjoy A Taste Of Traditional Scotland...

    • Scottish vegan traditional leek and potato soup in white bowl with small pan of toasted oats to side, water cup to side, and frilly placemat, featured image.
      Traditional Scottish Potato Leek Soup (With Toasted Oats)
    • close up of small soup tureen filled with vegan Scottish Cullen skink soup and second bowl to side with silver spoon to side sitting on a white doiley placemat, mini butter dish with slices of bread in distance, featured image.
      Vegan Traditional Scottish Cullen Skink Soup
    • white bowl of stovies, with bowl of mashed neeps above, salt and pepper shakers and fork and spoon to side, blue and white check background.
      Vegan Traditional Scottish Stovies (With Mashed Neeps)
    • vegan Scottish smiddy dumpling featured image, slices of cake on tartan napkin on circle chopping board, with tea towel with the text 'happy new year'.
      Vegan Scottish Smiddy Dumpling

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Affiliate Disclaimer
    • Terms & Conditions
    • Accessibility Policy

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 * Traditionalplantbasedcooking