Scottish Oaty Vegetable Soup Recipes

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SCOTTISH OAT SCONES



Scottish Oat Scones image

These are delicious and won't last long.

Provided by Carol

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 30m

Yield 16

Number Of Ingredients 9

1 ½ cups all-purpose flour
2 cups rolled oats
¼ cup white sugar
4 teaspoons baking powder
½ teaspoon salt
½ cup dried currants
1 egg, beaten
½ cup butter, melted
⅓ cup milk

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
  • In a large bowl, mix the flour, oats, sugar, baking powder, salt, and currants. Make a well in the center. In a small bowl, beat egg until frothy, and stir in melted butter and milk. Pour into the well, and mix to create a soft dough. Pat dough into two 1/2 inch thick circles. Place on the prepared baking sheet. Score 8 wedges into each circle of dough.
  • Bake 15 minutes in the preheated oven, until risen and browned. Split wedges, and serve warm.

Nutrition Facts : Calories 164.3 calories, Carbohydrate 22.8 g, Cholesterol 27.3 mg, Fat 7 g, Fiber 1.6 g, Protein 3.3 g, SaturatedFat 3.9 g, Sodium 243.1 mg, Sugar 6.5 g

SCOTTISH VEGETABLE SOUP



Scottish Vegetable Soup image

Growing up in Scotland certain things were staples in our diet. We ate a lot of root veggies because my aunt and uncle ran a farm. Herbs and spices also were not all that common when I was little. This is a very easy soup to make with the vegetables that grow very easily on the east coast of Scotland but are easily found in many grocery stores. We would eat it almost every weekend. The turnips and onion especially give it a phenomenal taste, precluding the use of stock.

Provided by Converting to vegan

Categories     Vegan

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 8

6 cups water
3 onions, finely chopped
3 carrots, finely chopped
3 potatoes, finely chopped
2 cups rutabagas, finely chopped (you may substitute turnip)
2 cups cabbage, finely chopped
2 teaspoons salt
1/2 teaspoon pepper

Steps:

  • Place all ingredients in a large pot, bring to the boil, then simmer for an hour.
  • Add more salt and pepper if desired.

Nutrition Facts :

SCOTTISH OATY VEGETABLE SOUP



Scottish Oaty Vegetable Soup image

A simple but warming soup, the oats add bulk and a distinctive flavour of their own Even better served the next day! This recipe is a bit 'by feel' ...amounts are more for guidance! I added more stock than the recipe states, and I never used the milk at all, I added a little extra water when I felt the soup was becoming too thick. I don't feel it needs the milk. I also didn't add the salt and pepper, it depends on individual taste. I used medium-ground oatmeal, about two rounded tablespoons (like the olive oil, what you feel is enough), you can use rolled oats, but DONT use 'instant oats', they are most often packed with salt, sugar and other flavourings, you want 'the Real McCoy') My husband has high cholesterol and I try to include oats in his daily menus, as they have many health benefits. From : Favourite Scottish Recipes

Provided by Karen Elizabeth

Categories     Vegetable

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
1 medium carrot, chopped
1 medium turnip, chopped
1 medium onion, chopped
1 leek, trimmed and chopped
30 g medium oatmeal
570 ml meat stock or 570 ml vegetable stock
400 ml milk
salt and pepper
chopped parsley

Steps:

  • Add vegetables to olive oil and 'sweat' them over a very gentle heat, with the lid on, for five minutes, until just coated and softened.
  • Stir in the oatmeal and cook for another minute or so, stirring to prevent sticking.
  • Pour in the stock and stir well.
  • bring to the boil, then reduce the heat and simmer, covered, for 45 minutes.
  • Add seasoning (if using) and parsley.
  • Finally, add milk (if using), reheat gently, and serve hot.

Nutrition Facts : Calories 161, Fat 7.6, SaturatedFat 2.8, Cholesterol 13.7, Sodium 84.4, Carbohydrate 18.9, Fiber 2.5, Sugar 4, Protein 5.4

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