Scotch Broth

broth

Autumn. Cold winds. Rain. Hail. Even a few moments of snow yesterday between bursts of hot sunshine. Walking on the South side of the hill in the woods it is suddenly no longer autumn but the end of summer. Off with jackets, faces to the sun then round the corner into the North and winter, now walking against horizontal hailstones. It is confusing… we need soup 🙂

Method: soak a cup of broth mix overnight, then cook up for an hour or so before adding chopped potato, carrot and onion. Cook until veg is tender, add some kale or other leafy greens and either a teaspoon of Vecon Concentrated Vegetable Stock or a few sloshes of Bragg’s Liquid Aminos (like soy sauce but with less salt and all the protein).  Simmer a few minutes longer then dish up and garnish with parsley or chervil. Be warm.

5 thoughts on “Scotch Broth”

  1. Finally a website my family and I feel we belong!!! This past year we found a place in a rural area that’s like living in a state park. Some much wildlife and with around 100 acres to play with we are learning how to grow our food and become more self efficient. Lot of natural growing food here and neighbor farms who also trade. I love turning these scrumptious recipes into gluten-free keeping the Vegan aspect! I truly look forward to sharing and learning more from The Vegan Family! Thank you for putting your time and effort into doing this! Poppysmic…Keely!

  2. Forgot how weird the weather is up your way. I can still remember days out with the sun beating down on me and hailstones coming from nowhere. Your dreadful local weather has even been a topic of conversation in my village! Three people have independently talked about it to me over the last few days! (although as I type this I have glanced out my window and it is glorious sunshine and drizzle!!)

  3. hi Keely 🙂 that sounds an amazing place you live 😀

    Amazing that tales of Aberdeenshire travel so far 😉 it seems to have settled on winter + gales today 🙂

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