Scottish Vegetable Soup Recipes

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

Ingredients

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

Ingredients

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

SPANISH GARLIC AND VEGETABLE SOUP

Spanish Garlic and Vegetable Soup image

This fantastic soup recipe was given to me by a friend who runs a restaurant in the Spanish town where I live. Believe me...you will be hooked after the first spoonful.

Provided by ESCABOY

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
3 large carrots, peeled and diced
1 medium head cabbage, chopped
½ head cauliflower, chopped
2 leeks, sliced
6 cloves garlic, finely chopped
1 (14.5 ounce) can diced tomatoes with juice
4 teaspoons tomato paste
1 quart water
¼ cup milk or light cream
1 tablespoon butter
salt and pepper to taste

Steps:

Heat oil in a large pot over medium heat. Add carrot, cabbage, cauliflower and leeks. Cook, stirring constantly, for a few minutes until cabbage wilts. Stir in the garlic and tomato paste, and continue to cook for another minute or two, stirring constantly to prevent the garlic from burning. Stir in 2 cups of water, then cover and simmer for 10 minutes.
Pour in the diced tomatoes and the remaining 2 cups of water, and return to a boil. Reduce heat to low, cover and simmer for 20 minutes.
Reserve 2 cups of the liquid, and puree the remaining soup in a blender or food processor. Return the blended mixture to the reserved liquid, and stir in milk and butter. Return to a boil, and cook for 1 minute. Season to taste with salt and pepper, and serve.

Nutrition Facts : Calories 146.2 calories, Carbohydrate 23.4 g, Cholesterol 5.9 mg, Fat 4.8 g, Fiber 7.3 g, Protein 4.9 g, SaturatedFat 1.7 g, Sodium 232.3 mg, Sugar 11.5 g

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