Pumpkin & Parsnip Scotch Broth

 A bowl of thick, warming broth,

Steams in the chill of winter’s breath,

Each spoonful like a gentle touch,

Wrapping warmth around my chest.

It hugs the soul from deep within,

A comfort in the frozen air,

As cold winds howl and skies grow dim,

This simple broth, a tender care.

Coming from a Scottish family, scotch broth has always been a staple that speaks of home. Each mouthful a memory held tight within my heart. Make a batch of this to show how much you care, either for others, or for yourself, self-care is paramount.

broth, scotch broth, winter warmer, one pot meals, easy food, wholegrains, healthy meals, winter soup, vegetarian stew, scottish food

Yield: 4

Author: Suze Morrison

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Pumpkin & Parsnip Scotch Broth

Prep time: 25 MinCook time: 38 MinTotal time: 1 H & 3 M

A bowl of thick, warming broth, Steams in the chill of winter’s breath, Each spoonful like a gentle touch, Wrapping warmth around my chest. It hugs the soul from deep within, A comfort in the frozen air, As cold winds howl and skies grow dim, This simple broth, a tender care. Coming from a Scottish family, scotch broth has always been a staple that speaks of home. Each mouthful a memory held tight within my heart. Make a batch of this to show how much you care, either for others, or for yourself, self-care is paramount.

Ingredients

• 3tbsp Olive Oil
• 1 Red Onion, finely sliced
• 4 Celery Sticks, chopped
• 3 Carrots, chopped
• 2 Parsnips, Chopped
• 500g Kabocha Pumpkin, cubed
• 3 Cloves garlic, crushed
• 200g Kale, ribs removed, leaves torn
• 80g Pearl Barley, dried rinsed
• 30g Red Lentils, dried rinsed
• 30g Split Yellow Peas, dried, soaked rinsed
• 30g Green Peas, dried, soaked and rinsed
• 1.5 Litres Fresh Vegetable stock
• 1 ½ tsp Fine Salt
• ½ tsp Cracked Black Pepper
• 1 Lemon, zest and ½ Juice
• Few Sprigs Sage, Thyme & Rosemary tied in a bouquet garni
• 30g Flatleaf Parsley, chopped
• 40g Parmesan, grated

Instructions

1. Add the Oil to a large pan and sweat the onion, celery and carrots for 8-10minutes with a pinch of salt until sweet and translucent. Add the pumpkin, parsnip and garlic and sweat 2-3 minutes more.
2. Add the herbs, dried peas and pulses along with the vegetable stock and bring to a simmer, simmer for 20-30minutes or until everything is tender. Add the kale and cook 1 minute more. Remove from the heat and add the salt, black pepper, lemon juice and zest and stir through the parsley. Remove the bouquet garni.
3. Taste and adjust the seasoning to your liking. Ladle into bowls, top with the parmesan and serve straight away with crusty bread

https://gourmetglow.co.uk/recipes/pumpkin-parsnip-scotch-broth

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