When cooked according to instructions. 30g of uncooked scotch broth mix weighs approximately 80g when cooked.
Winter Vegetable Soup
- Serves 4
- Preparation time: 10-15 minutes
- Soaking time: 8-12 hours or overnight
- Cooking time: 50 minutes
Ingredients:
100g Great Scot Scotch Broth Mix, soaked and drained
1 tbsp vegetable oil
1 medium onion, chopped
2 medium parsnips, chopped
2 medium carrots, chopped
1 x 400g can chopped tomatoes
1 tsp dried mixed herbs
1 litre vegetable stock, hot
1/4 savoy cabbage, thinly sliced
2 tsp cornflour
2 tsp water
Method:
- Boil the soaked scotch broth mix for 10 minutes and drain.
- Heat the oil in a pan and cook the onion, parsnips and carrots for 2-3 minutes.
- Add the broth mix, tomatoes, herbs and stock, bring to the boil and then cover and simmer for 40 minutes until the vegetables and broth mix have softened.
- Add the cabbage and cook for 50-10 minutes. Mix the cornflour into the water until smooth and then stir into the soup. Cook for a further 5 minutes and serve with crusty bread.