Vegetarian Scotch Broth

This is the classic pottage, a good and nourishing country soup that can be made with whatever is in season, the only essentials being barley, vegetables and a little meat, usually lamb or mutton. Traditionally, the meat would be boiled with the barley for a good hour before adding the vegetables, then cooked for another hour. It would be left overnight for the fat to set and be removed. Once re-warmed, a little butter and parsley were added and the soup was ready. However, I thought we wou