A delicious, economical, wholesome, tummy-filling meal that has been a Scottish Harvest favourite for centuries. The ingredient measurements below do not have to be exact as every pot of Hotchpotch is different! Just fill the pot up with plenty seasonal vegetables, old-fashioned recipes even included lettuce!
Once everything is in the pot, season with salt and pepper and gently simmer over a low-medium heat for 40-50 minutes.
Five minutes before the soup is ready mix through the spring onions. Alternatively the spring onions can be used as a garnish. If replacing the spring onions with peas add these 5-10 minutes before the soup is ready. Of course, you could always add both spring onions and peas.
5 spring onions [green onions]
If the soup is very thick and you'd like it thinner simply pour in a a cup or two of extra vegetable stock and heat through for a few minutes.
Season with enough salt and pepper to bring all the flavours together, and remove the bay leaf. Any fresh herbs you have to hand can be sprinkled over each serving.
Notes
Nutritional information is provided for guidance only and is not a strict calculation as ingredients vary.
Leftovers can be stored in the fridge, within a covered container, for up to 3 days.
Or frozen for 2-3 months.
To reheat leftovers place the soup in a pot and bring to the boil, lower the heat, and simmer for a few minutes or until piping hot. Extra vegetable stock will likely need to be added as the soup will thicken as its stored.
For a gluten-free diet replace the barley with a gluten-free grain such as rice, and use a gluten-free vegetable stock.
Replace the jackfruit with pieces of tofu, seitan, tempeh, meat-free chunks, vegan mince or a can of butterbeans, or simply omit.
If the soup is too thick once cooked, add extra hot vegetable stock if preferred, although this is a vegetable packed soup.
The veggies and herbs can be substituted for any you have to hand, especially older veggies in your refrigerator that need using, leftover veggies during the festive and holiday periods, reduced price veggies from supermarket, a glut of veggies from your garden or allotment, or seasonal vegetables.