Scottish Winter Vegetable Soup Traditional Scottish Farmhouse Recipe

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water + bouillon cubes

Homemade stock is lower in sodium and richer in flavor.

heavy cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk adds creaminess with fewer calories.

fresh thyme

🥗Healthier: dried thyme

💰Cheaper: none

Dried thyme is more accessible and has a longer shelf life.

bay leaves

🥗Healthier: none

💰Cheaper: none

Bay leaves are essential for flavor.

Chop all vegetables into cubes or slices; prepare scraps for vegetable broth in a slow cooker.

Melt 1 to 2 tablespoons of butter in a large pot.

Add chopped vegetables (turnip, carrots, potatoes, onion, leek, kale) into the pot and stir.

Cook the vegetables for a few minutes until golden in color.

Season with 3 to 4 teaspoons of salt and add pepper to taste.

Add the piece of beef rib or beef steak and approximately 2 to 3 liters of water into the pot.

Bring to a boil, then reduce to a simmer and cook for about 1.5 hours.

Remove the beef rib, chop it into small pieces, and return it to the soup without the bones if desired.

Stir the soup and serve in bowls with two ladles of vegetables and broth.

Cooking Techniques

Equipment Needed

Spice Level: