Scottish Harvest Festival Soup
Celebrate the cozy flavors of the season with Scottish Harvest Festival Soup, a hearty, rustic dish brimming with autumnal goodness. This nourishing soup features earthy root vegetables like carrots, parsnips, potatoes, and turnip, complemented by tender leeks, celery, and shredded cabbage. The addition of pearl barley lends a satisfying, chewy texture, while fragrant sprigs of fresh thyme, parsley, and a bay leaf infuse the broth with comforting herbal notes. Simmered to perfection in a rich vegetable stock, this one-pot wonder is not only easy to prepare but also makes the perfect centerpiece for chilly evenings or festive gatherings. Serve piping hot with crusty bread for a soul-warming meal that captures the essence of Scotland’s harvest traditions.
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Recipe Information
Ingredients
- 3 medium carrots
- 2 medium parsnips
- 2 large leeks
- 2 stalks celery
- 2 large potatoes
- 1 medium turnip
- 1 cup pearl barley
- 6 cups vegetable stock
- 4 sprigs fresh thyme
- 2 tablespoons fresh parsley
- 1 piece bay leaf
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 small head cabbage
Instructions
Peel and dice the carrots, parsnips, potatoes, and turnip into small, even-sized chunks. Finely slice the leeks (white and light green parts only) and celery.
Rinse the pearl barley under cold water and set aside to drain.
Heat the olive oil in a large soup pot over medium heat. Add the leeks and celery, cooking for 5 minutes until slightly softened.
Add the diced carrots, parsnips, potatoes, and turnip to the pot. Stir well, allowing them to cook for another 5 minutes to release their flavors.
Pour in the vegetable stock and add the rinsed pearl barley. Stir in the thyme sprigs, parsley, and bay leaf. Season with salt and black pepper.
Bring the soup to a gentle boil, then reduce the heat to low and let it simmer for 45 minutes, partially covered. Stir occasionally to prevent sticking and ensure even cooking.
While the soup simmers, shred the cabbage into thin ribbons. Add the cabbage to the soup during the last 10 minutes of cooking.
Remove the thyme sprigs and bay leaf before serving. Adjust seasoning to taste with additional salt and pepper if needed.
Serve the soup hot, garnished with a sprinkle of fresh parsley and accompanied by crusty bread for a complete meal.
Nutrition Facts
Calories |
2569 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.4 g | 66% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 9.0 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 6399 mg | 278% | |
| Total Carbohydrate | 478.5 g | 174% | |
| Dietary Fiber | 83.7 g | 299% | |
| Total Sugars | 66.4 g | ||
| Protein | 70.8 g | 142% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 758 mg | 58% | |
| Iron | 28.9 mg | 161% | |
| Potassium | 8729 mg | 186% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
