Veggie Scotch Broth with Parsley Pistou
Hearty and satisfying. Make this ahead of time and enjoy it as a healthy lunch or light dinner. The pistou really lifts this soup, but it is of course optional. If you are more of a traditionalist, you may just want to enjoy the soup, au natural. This recipe makes 4 large servings or 6 modest ones.
Method
Based on 4 servings, adjust as needed.
Step 1
Make up the stock with hot water and bring it to a simmer.
Step 2
Finely dice the leek, carrot, swede and onion and finely slice the savoy cabbage leaves. Add a dash of oil to a large deep pot and once warm, add the prepared veggies (except the savoy cabbage). Allow them to sweat and cook down with a large pinch of salt the bay leaf and fresh thyme. Turn down the heat, place on a lid and cook low and slow for 10-15 minutes until the onions are soft. Make sure you stir the veggies every few minutes so that nothing is sticking or burning. Add in all but half a clove of the chopped garlic halfway through cooking.
Step 3
Tip in the washed barley and the red lentils, and mix well before pouring in the hot veggie stock and the cabbage. Bring to a simmer and cook gently for 30 minutes until the lentils and barley is tender and plump.
Step 4
Meanwhile, make the pistou. Into a small blender add the parsley, pine nuts, lemon juice, zest and the remaining garlic, olive oil and the grated parmesan. Blend to a smooth paste and add enough water until it's just about at dropping consistency.
Step 5
Serve the broth with a spoonful of the pistou on top while piping hot.
- Ingredients
- Based on 4 servings
-
2 tbsp Fresh Thyme, or dried 1x Sainsbury's Bunched Thyme 20g -
0.5 Swede, peeled and diced 1x Sainsbury's British Swede -
2 Carrots, peeled and diced 2x Sainsbury’s Carrots Loose -
100g Pearl Barley, washed 1x Sainsbury's Pearl Barley 500g -
50g Red Lentils 1x Sainsbury's Dried Red Lentils 500g -
1 Onion, finely diced 1x Sainsbury's Onions Loose -
30g Parsley 1x Sainsbury's Fresh Packed Flat Leaf Parsley 30g -
2 Garlic, peeled and sliced 1x Sainsbury's Garlic -
2 tbsp Pine Nuts 1x Sainsbury's Toasted Pine Nuts 100g -
0.5 Savoy Cabbage, sliced 1x Sainsbury's Savoy Cabbage -
0.5 Lemon, juice and zest 1x Sainsbury's Lemons -
1 Leek, washed and diced 1x Sainsbury's Leeks Loose -
50 ml Extra Virgin Olive Oil 1x Sainsbury's Olive Oil, Extra Virgin 500ml -
40g Parmesan, grated 1x Stamford Street Co. Italian Hard Cheese 200g -
2 litres Veggie Stock, 1 stock pot per 750ml 1x Knorr Stock Pot Vegetable 8x28g -
2 Bay Leave 1x Sainsbury's Fresh Packed Bay Leaves -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g