When cooked according to instructions. 30g of uncooked scotch broth mix weighs approximately 80g when cooked.

• Suitable for vegetarians

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:

1. Boil the soaked scotch broth mix for 10 minutes and drain.
2. Heat the oil in a pan and cook the onion, parsnips and carrots for 2-3 minutes.
3. 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.
4. 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.