Scottish Oaty Vegetable Soup
Warm up with a bowl of hearty Scottish Oaty Vegetable Soup, a comforting and wholesome dish that combines rustic flavors with nourishing ingredients. This traditional recipe features a medley of diced carrots, parsnip, potato, leek, and celery, simmered gently in a savory vegetable stock. The addition of rolled oats lends a uniquely creamy texture and a touch of traditional Scottish flair, while fresh parsley and a hint of garlic elevate the flavor profile. Perfect for cozy evenings or as a satisfying lunch, this soup is easy to make with just 15 minutes of prep and is naturally vegan and gluten-free (when using certified gluten-free oats). Serve it steaming hot with a slice of crusty bread for the ultimate comfort food experience.
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Recipe Information
Ingredients
- 6 cups vegetable stock
- 3 tablespoons rolled oats
- 1 medium, diced onion
- 2 medium, diced carrot
- 1 medium, diced parsnip
- 1 medium, sliced leek
- 1 medium, peeled and diced potato
- 2 medium, chopped celery stalks
- 2 minced garlic cloves
- 2 tablespoons, chopped fresh parsley
- 1 tablespoon olive oil
- 1 teaspoon, or to taste salt
- 0.5 teaspoon, or to taste black pepper
Instructions
In a large pot, heat the olive oil over medium heat.
Add the diced onion, minced garlic, and chopped celery. Sauté for 3–5 minutes until softened and fragrant.
Add the diced carrots, parsnip, leek, and potato to the pot. Cook for another 5 minutes, stirring occasionally.
Sprinkle the rolled oats over the vegetables and stir to combine.
Pour in the vegetable stock and bring the mixture to a boil over high heat.
Reduce the heat to low and let the soup simmer for 25–30 minutes, or until all the vegetables are tender.
Season the soup with salt and black pepper to taste. Stir in the chopped parsley.
Using a potato masher, lightly mash some of the vegetables in the pot to create a thicker consistency while leaving some texture.
Serve the soup hot with crusty bread on the side. Enjoy!
Nutrition Facts
Calories |
1277 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.3 g | 49% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 6 mg | 2% | |
| Sodium | 6573 mg | 286% | |
| Total Carbohydrate | 205.2 g | 75% | |
| Dietary Fiber | 41.0 g | 146% | |
| Total Sugars | 53.1 g | ||
| Protein | 40.5 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 600 mg | 46% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 5662 mg | 120% | |
*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.
