A cosy bowl of soup is perfect for the cold Scottish Winter months. We have so many delicious and popular soups in Scotland and I have chosen three of my favourites to share with you all. We will be making a delicious Smoked Ham Hough soup with lentils and grated roots and a hearty tattie soup made with the most delicious stock. Last but not least is the lovely creamy oatmeal soup made with root vegetables and a good chicken stock. All three recipes are rich in flavour.
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New Christmas Cookbook – 12 Days of Christmas
Hey everyone! I hope you are all starting to feel excited about the Christmas season. I’m really excited to let you know I just released my “12 days of Christmas cookbook” this week. It’s packed with lovely Scottish inspired Christmas recipes!
Read MoreTwo week meal plan
Another easy and affordable meal plan for two weeks!
The kids are back at school this week so I made this meal plan with that in mind…hearty meals for hungry tummies, easy and quick to make with my new baby in the background and really affordable!
I’ve also included a small tour around the larder cupboard (because its clean for once) and a peek at our bulk snacks order for school lunches and break snacks!
Check out the food haul in the video below and the meal plan is at the bottom of the page! 🙂
Meal Plan
Below is our two week meal plan, I hope it gives you some ideas for new family recipes to make.
Week 1
(vegetarian) Monday – Broccoli & Cauliflower bake with Pasta
(Fish) Tuesday – Fish Tacos
(Vegetarian) Wednesday – Vegetable Stir Fry & Tofu
(Meat) Thursday – Spicy Chicken
(Vegetarian) Friday – Baked Potatoes – Tuna & Cheese, Chicken Mayo
Saturday – Free
(Meat) Sunday – Beef Brisket in BBQ Sauce
Week 2
(Vegetarian) Monday – Vegetarian Lasagne
(Fish) Tuesday – Fish & Spinach
(Vegetarian) Wednesday – Pad Thai Meal Kits
(Meat) Thursday – Venison Stew
(Vegetarian) Friday – Dhal, rice & naan breads
Saturday – Free
(Meat) Sunday – Lamb Stew
With Love
Scotch Broth Soup
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 Carrots
2 Parsnips
2 Large Potatoes
Beef Stock
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! 🙂