Easy Vegan Scotch Broth (Scottish Barley Soup)

thepeskyvegan.com

Keith Jackson

1 onion, roughly chopped

2 carrots, scrubbed and diced

1 leek, washed, trimmed, cut lengthways, and sliced

1 small swede (rutabaga), peeled and diced

6.5 to 8.5 cups (1.5 to 2L) vegan stock

6 tbsp minced garlic

2 tablespoons soy sauce or tamari

2 teaspoons dried sage

2 bay leaves

3.5 oz = ½ cup (100g) pearl barley

1.8 oz = ¼ cup (50g) dried red split lentils

3.5 oz = 1.5 cups (100g) sliced kale or cabbage

Salt and pepper, to taste

Note: Ingredients may have been altered from the original.

Directions at thepeskyvegan.com

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