Traditional Irish Leek and Oatmeal Broth, or Brotchan Roi, is a humble soup, that has been sustaining Irish folk for centuries. It is prepared with just 5 ingredients but is full or flavour, nutrition, and like many soups of old - prepared with plant-based ingredients. 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, warming, and wholesome, and gentle on the stomach.
Immersion stick blender or food processer optional,
Ingredients
450gramsleeks[3 medium, washed well, trimmed and sliced thin, weight is after preparing]
50gramspinhead oatmeal[steel-cut oats, Irish oatmeal, medium oatmeal, if you like a thicker broth you can add a little extra oatmeal]
500millilitresplant-based milk[or your usual milk]
2litresvegetable stock
1bay leaf
Garnish, optional
fresh parsley[or your choice of fresh herbs]
Optional
plant-based cream[to drizzle over each bowl of broth]
Instructions
Add the vegetable stock, bay leaf, along with a few pinches of salt and black pepper to the soup pot.Bring to a boil and sprinkle in the oatmeal, stirring well.
Next add the leeks and milk, and gently boil, over a low heat, for 10 minutes, but be careful not to fast boil.
450 grams leeks, 500 millilitres plant-based 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.
Sprinkle some parsley over each serving and add a little drizzle of plant-based cream to each bowl if liked.
fresh parsley, plant-based 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.
Or 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.
This broth is best if it is not allowed to fast boil as the milk may split, instead just gently boil or simmer over a low heat.
It's best to use a milk that copes well with being heated such as barista style plant-based milks or those 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.
If you prefer a thicker broth add extra oatmeal.
A vegan 'chicken' flavoured stock works very well with this broth. We like OXO meat free chicken flavour stock cubes.
Feeling under-the-weather? A cup of leek and oatmeal broth is nourishing, comforting, warming and gentle on the stomach.