Photo of Scotch broth by WW

Scotch broth

5
5
5
SmartPoints® value per serving
Total Time
1 hr 55 min
Prep
35 min
Cook
1 hr 20 min
Serves
8
Difficulty
Moderate
This is a soup to warm you on the coldest of days and is substantial enough for a meal. Serve with crusty bread.

Ingredients

Turnip

3 portion(s), large, chopped

Carrots, raw

3 medium, finely chopped

Leek

2 medium, thinly sliced

Onion(s)

2 large, finely chopped

Lamb Leg Steak, Lean, Boneless, raw

500 g, cut into strips

Calorie controlled cooking spray

8 spray(s)

Thyme, Fresh

2 tablespoons

Bay leaf, dry

2 leaf/leaves

Rosemary, Fresh

3 sprig(s)

Chicken stock cube(s)

2 cube(s)

Pearl barley, dry

90 g

Parsley, fresh

4 tablespoons

Instructions

  1. Dry fry the mince in a large saucepan for 5 minutes, stirring frequently to separate and lightly brown it. Pour on 1.2 litres (2 pints) of cold water. Bring it to the boil and then use a large, shallow spoon to remove any scum that forms on the surface.
  2. Reduce the heat, add the pearl barley and prepared vegetables and season with salt and pepper. Cover and leave to simmer gently for 50-60 minutes.
  3. Adjust the seasoning to taste. Stir in the parsley, ladle into warm soup bowls and serve immediately.
  4. TO FREEZE Let the remaining soup cool completely, then freeze in containers or pouches for up to 3 months. Defrost then reheat over a low heat on the hob until piping hot.