Veggie Scotch Broth with Parsley Pistou

    15m prep time
    65m total time
    Easy level
    17 ingredients

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
  • 0.5 Lemon, juice and zest 1 x Sainsbury's Lemons
  • 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 Stock Pot Vegetable 8x28g
  • 2 Bay Leave 1 x Sainsbury's Fresh Packed Bay Leaves
  • Maldon Salt, to taste 1 x Maldon Sea Salt Flakes 250g
  • 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
  • 0.5 Swede, peeled and diced 1 x Sainsbury's British Swede
  • 100g Pearl Barley, washed 1 x Sainsbury's Pearl Barley 500g
  • 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 Carrots Loose
  • 50g Red Lentils 1 x Sainsbury's Dried Red Lentils 500g
  • 0.5 Savoy Cabbage, sliced 1 x Sainsbury's Savoy Cabbage
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