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Scotch broth

Scotch broth

Prepare: over 2 hours
Cook: 1 to 2 hours
Serve: Serves 6-8
Dietary: Dairy-free Egg-free Nut-free Pregnancy-friendly

This cheap and cheerful soup is perfect for the slow cooker - simply tip in all the ingredients and cook on high for 6-8 hours (or until the barley is soft).

By Mike Simpson

From Floyd on Britain and Ireland

Ingredients

250g/8oz carrots, peeled, diced
250g/8oz turnips, diced
2 onions, diced
1 celery stalk, diced
1 leek, white part only, sliced
75-125g/3-4oz pearl barley
125g/4oz dried peas, soaked in water for 4-5 hours, drained
salt and freshly ground black pepper
2.3litres/4 pints lamb or mutton stock
85g/3oz kale, chopped (optional)

Method

Heat all of the ingredients, except the kale, in a large saucepan until boiling.
Reduce the heat and simmer gently for a 2-3 hours, or until the peas and pearl barley are soft.
Stir in the kale and cook for a further 10-12 minutes, or until the kale is tender. Season, to taste, with salt and freshly ground black pepper.