Alternative Scotch Broth

Preparation info
  • Serves


    • Difficulty


Appears in
Seasonal Soups

By Fraser Reid

Published 2019

  • About

This is a nice introduction to the ugly root vegetable celeriac. It has a peppery taste and a creamy texture and balances really well with woody herbs. In this soup we use it with carrots, leeks and barley, but feel free to use any mixture of different root vegetables.


  • 1 tablespoon olive oil or butter
  • 1 medium leek, washed and finely chopped
  • 2


Heat a pot on a medium heat and add the oil or butter. Fry the leek for 5–10 minutes, until it’s soft but not coloured.

Add the carrot, celeriac and barley to the pot and continue to fry for 2 minutes, giving everything a mix while you go.

Pour in 1.5 litres of boiling water, crumbl