I‘m having a bit of a love affair with soup at the moment; it’s warming, filling and satisfyingly cheap to make a huge batch for work lunches for next to nothing. Since buying my soup maker I’ve been experimenting with different soups and although I am loving it, I really wanted to make a soup with chunky vegetable in and pearl barley so when I stumbled across the recipe for scotch broth I couldn’t wait to try it.
Pearl barley on the Slimming World plan is free so combined into a soup with lots of speedy veg, it’s a definite winner! I made this soup at the weekend and without blowing my own trumpet it’s the best soup I’ve ever tasted. Full of flavour, lots of enjoyable pearl barley bits and soft, chunky bites of my favourite veg, yum!
- 2 sticks of celery
- 1 large onion
- 2 carrots
- 400g can of chopped tomatoes
- 1 garlic clove
- 100g pearl barley, raw
- low calorie spray
- 1200ml of vegetable stock
- 100g spring greens
- 100g frozen peas
- Salt and pepper to season
- Boil the raw pearl barley in a pan of hot water for 25 minutes, drain and set aside
- Chop all the vegetables into bitesize pieces
- Spritz another saucepan with low calorie spray
- Stir fry the onion, garlic, celery and carrots for 5 minutes
- Add the vegetable stock, chopped tomatoes and peas to the vegetable mix and bring to the boil
- Simmer for 20 minutes, stirring occasionally
- Add the spring greens and cooked pearl barley into the saucepan and simmer for 15 minutes
If you wanted to make this in the soupmaker, throw all the chopped ingredients into the soupmaker with the vegetable stock and select chunky soup mode. This will cook over 28 minutes and as it’s on chunky soup mode, the blender isn’t used so it effectively just cooks the vegetables through. Yum!
This recipe for synfree scotch broth makes 4 good portions and is ideal for lunches. It’s really filling and will warm you up on a chilly winters day.