Slow Cooker Scotch Broth
This traditional slow cooker scotch broth is made with lots of winter vegetables, tender pearl barley and lamb for flavour and richness. There's just 10 minutes prep time, and then this hearty lamb and vegetable soup can simmer away whilst you get on with your day.
Equipment
- Slow cooker
Ingredients
- 1 onion peeled and roughly chopped
- 200 g carrots cut into 1 cm dice
- 200 g swede cut into 1 cm dice
- 400 g leeks washed and cut into 1 cm dice
- 60 g pearl barley rinsed
- 300 g lamb neck on the bone
- 1.5 l boiling water
- 200 g white or green cabbage finely sliced
- seasoning to taste
Instructions
- Prepare the vegetables. Peel and roughly chop the onion. Wash and top and tail the carrots and swede and cut into 1cm dice.
- Trim the roots and dark green from the top of the leek. Slice lengthwise and rinse under the tap to ensure any grit is removed. Slice lengthwise again into quarters and chop into 5mm slices.
- Rinse the pearl barley in a sieve over the sink.
- Add the vegetables and barley to the slow cooker and toss to mix.
- Add the lamb neck pieces and nestle them down into the vegetables. Season well, and cover with 1.5 litres of boiling water.
- Cook for 4 hours on high or 8 hours on low.
- Add the shredded cabbage 40 minutes before the end of the cooking time.
- Carefully remove the lamb bones and shred the meat. Return the lamb to the soup.
Notes
- If you don't have leeks, add extra onion to the recipe
- Swede (rutabaga) can be replaced by turnip if preferred
- It's important to use lamb which is on the bone for flavour. If you can't get lamb neck on the bone, either use a couple of lamb chops on the bone, or use boneless lamb and replace the water with a good lamb stock
- Cabbage can be replaced by kale if preferred
Nutrition
Calories: 291kcalCarbohydrates: 38.8gProtein: 18.8gFat: 7.4gSaturated Fat: 2.9gFiber: 7.8gSugar: 11.3g
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