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Scotch Broth

Preparation: 10 mins

Cooking: 120 mins

Serves 4, costs under £2.00


  • 2 Carrots (160g)
  • ¼ Turnip (250g)
  • 1 Onion (150g)
  • 1 Stick Celery (30g)
  • 1 Leek (160g)
  • ½ Cup Pearl barley (100g)
  • 2 Pints Water (1,200ml)
  • 2 Reduced Salt Stock Cube (Vegetable or Chicken) (20g)
  • Ground Black Pepper (0) (to taste)

Allergy Disclaimer

Always check the label of each ingredient for allergy warnings.


1. Peel carrots, onion and turnip.  Remove outer layer of leek and wash celery.

2. Dice all vegetables 

3. Place vegetables in a large pan and add boiling water. Add stock cubes and pearl barley to the pan and stir, allowing stock cubes to fully dissolve.

4. Once water is boiling reduce heat and simmer until barley is soft, approximately 2-3 hours.

5. Add black pepper to taste. More water can be added if necessary.

Nutritional Information