This is a recipe for a hearty soup filled with the flavours of root vegetables and barley.

Scottish Vegetable Broth Soup

Ingredients:
1 oz Butter
1 Medium Carrot (diced)
1 Large Onion
1 small white turnip
1 leek (chopped)
1 large celery stick (chopped)
1 & 1/2 pts vegetable or meat stock
1 level teaspoon barley (well washed)
salt and pepper
Chopped fresh parsley or chives

Method:
Melt the butter in the pan. Add all the vegetables. Cover with a lid and allow to sweat gently, ensuring the pan is shaken to coat the vegetables with butter. After about 5 minutes pour in stock. Then add the barley and bring to boil. Season as required, then reduce the heat and simmer for approx 1-1.5 hours until barley is completely soft.

Serve with hot rolls or bread and garnish the soup with the parsley or chives.

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