Delicious locally sourced Scottish venison from Moray, Scotland – Little Rowater Farm ShopRead More
This is such an easy recipe to make and with the addition of the Udon noodle its such a filling and delicious soup. The Organic Miso has the added benefit of providing us with beneficial bacteria which may be good for our health and it also contains a range of other essential nutrients.
Vegetables – about 4-6 cups of chopped vegetables of your choice
Garlic – 4 cloves chopped
Red Chilli – 2-4 you can leave out
Spring Onions – 1 bunch chopped
White Miso – 2-3tbsp
I like to use my slow cooker for this recipe as it cooks while I am doing housework or other tasks. You can pop it on the slow cook or the rice setting a couple of times and leave it warming. You can also use a pan on the cooker or any other soup making device.
Add all of the chopped vegetables, garlic, chilli and spring onions to the pan or pot you are using and top up with enough water to cover the vegetables and a little more. Season well with salt and pepper and simmer until cooked through. You can also add a stock cube but I find the Miso adds enough flavour at the end of the cooking time.
Once the vegetables are all ready add the miso into the soup water and stir through well add more miso and hot water if necessary! Serve and enjoy!
Delicious and warming Scotch Broth soup made with organic beef brisket and fresh organic vegetables! I also used the beef brisket from this recipe to make slow cooked Mexican beef fajita wraps with guacamole and salsa. This gave me two nutritious meals out of one piece of meat and was such a time and money saver.
Just what a family budget and busy mum needs!
This recipe is so easy to make, put it into the slow cooker or rice cooker in the morning and its ready by lunch. Then you can transfer the cooked beef from the soup into your slow cooker for another meal at night time. So the beef brisket is used for the soup flavour first off and a little meat for the soup and then slow cooked into a spicy Mexican fajita filling. Click here for the secondary recipe! You could also used the stewed brisket for a variety of other meals instead of the Mexican fajitas!
You are going to need the following for the Scotch Broth soup recipe:
1 large piece of Beef Brisket (family size)
2 Large Potatoes
1 large Leek or 2 small
Broth Mix (optional)
Salt & pepper or any other seasonings (herb salt)
Remove the string from the beef brisket if necessary and place into the slow cooker (rice cooker with slow cooking function is also an option). You can chop it up into smaller pieces if necessary but I put it in whole to save time and it works better for the evening recipe.
Chop up all of the carrots, parsnips and potatoes into small cubes and add to the slow cooker. You can also use turnip or other vegetables or greens you have to hand. This is a great way to use up vegetables from your cupboards or fridge.
Slice up the onions and leeks and add those to the soup, top up with enough water to cover the beef and vegetables, about 2-3 cm above. You can also add a handful of dried broth mix here but I had ran out – oops! Set the slow cooker to a medium heat for 3-4 hrs. Cook until all vegetables are tender and the brisket is cooked through.
Remove the brisket and slice a quarter of it off. Place the remaining brisket aside for the dinner recipe. I’ve made Mexican fajitas but you could use it for a variety of other meals. Shred the small brisket piece and add to the soup, stir through, and add in some chopped herbs and additional seasonings if required.
Enjoy and stay warm this Autumn! 🙂
Just what I needed today after a cold walk with the dogs and collecting leaves with my son for some leaf identification work we were doing. Such a warming recipe, I served it up with a little drizzle of hemp oil but you could also use olive oil and perhaps some croutons. mmmm!
3-4 cups of broad beans (frozen or fresh)
1 leek (chopped)
1 onion (chopped)
3 cloves of garlic (chopped)
1-2 red chillies (chopped)
2 tsp of cumin
1 tsp of tumeric
1 tsp of paprika
oat cream, or other dairy free cream ( a dash during blending, optional)
Add all the ingredients apart from the optional cream to the soup pot along with the stock cube and water to just over the vegetables. Cook for 40-50 mins or until vegetables are tender and blend in the blender (be very careful when blending hot liquids, make sure the blender has the lid on securely) add in the cream of choice if you like to your desired consistency. Serve with warm wholemeal bread or perhaps a toasted sandwich.
Any questions pop them in the comments below.
If you enjoyed this recipe pop over to my youtube channel for more recipes, holistic health tips, my family life, and my weight loss vlogging! Thank you! Angie x
Kid friendly cabbage and tattie soup!
This was super yum with the addition of a couple of handfuls of broth mix and the quinoa at the end really thickened the soup and added a protein boost! My son wanted to be in the picture I was taking for my blog ha ha he is so cute! ❤️
Half a cabbage (fresh from my garden)
to handfuls of broth mix (barley, split peas, rice, yellow lentils etc.)
two handfuls of quinoa
two small stock cubes (you could add whatever stock cubes you wish)
salt and pepper
Chop the cabbage and potato and season and cook for a few minutes in a splash of olive oil in the soup pan, add the desired water and stock cubes and the handfuls of broth mix…leave to simmer through until cooked through then add the two handfuls of quinoa and continue simmer until quinoa is cooked. Purée if blender if desired! My kids like it smooth so they can’t see and complain about the vegetables. 😊