Veggie Scotch Broth with Parsley Pistou

Name: Veggie Scotch Broth with Parsley Pistou
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4
Ingredients: 1 Onion, finely diced; 2 tbsp Fresh Thyme, or dried; 2 Carrots, peeled and diced; 50g Red Lentils; 2 tbsp Pine Nuts; 30g Parsley; 2 Garlic, peeled and sliced; 50 ml Extra Virgin Olive Oil; 1 Leek, washed and diced; 40g Parmesan, grated; 2 litres Veggie Stock, 1 stock pot per 750ml; 2 Bay Leave; 0.5 Savoy Cabbage, sliced; 0.5 Lemon, juice and zest; 0.5 Swede, peeled and diced; 100g Pearl Barley, washed; Maldon Salt, to taste

15m prep time

65m total time

Easy level

17 ingredients

Veggie Scotch Broth with Parsley Pistou recipe by Cherrypick

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

1 Onion, finely diced 1 x Sainsbury's Onions Loose
2 tbsp Fresh Thyme, or dried 1 x Sainsbury's Bunched Thyme 20g
2 Carrots, peeled and diced 2 x Sainsbury's Loose Carrots
50g Red Lentils 1 x Sainsbury's Dried Red Lentils 500g
2 tbsp Pine Nuts 1 x Sainsbury's Toasted Pine Nuts 100g
30g Parsley 1 x Sainsbury's Fresh Packed Flat Leaf Parsley 30g
2 Garlic, peeled and sliced 1 x Sainsbury's Garlic
50 ml Extra Virgin Olive Oil 1 x Sainsbury's Olive Oil, Extra Virgin 500ml
1 Leek, washed and diced 1 x Sainsbury's Leeks Loose
40g Parmesan, grated 1 x Stamford Street Co. Italian Hard Cheese 200g
2 litres Veggie Stock, 1 stock pot per 750ml 1 x Knorr 8x 28g Vegetable Stock Pots
2 Bay Leave 1 x Sainsbury's Fresh Packed Bay Leaves
0.5 Savoy Cabbage, sliced 1 x Sainsbury's Savoy Cabbage
0.5 Lemon, juice and zest 1 x Sainsbury's Lemons
0.5 Swede, peeled and diced 1 x Sainsbury's British Swede
100g Pearl Barley, washed 1 x Sainsbury's Pearl Barley 500g
Maldon Salt, to taste 1 x Maldon Sea Salt Flakes 250g