High-Protein, Dairy Free
Elevated Scotch broth with soda bread
45 mins
Easy
4 Servings
Here’s our take on a fabulous Scotch Broth as a warming soup, either as a starter or a main course. It’s high in protein thanks to the lamb and in fibre thanks to the peal barley it contains.
Brilliant Bases Used In This Recipe
Irish Soda Bread
Bone Marrow Broth
About This Recipe
Here’s our take on a fabulous Scotch Broth as a warming soup, either as a starter or a main course. It’s high in protein thanks to the lamb and in fibre thanks to the peal barley it contains.
We’ve made it in one pot and used minced lamb and finely diced root vegetables to speed up the cooking time, and we’ve used our Brilliant Base Bone Marrow Broth to increase the protein content of the dish.
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Ingredients
500g/180z lean minced lamb
100g/4oz pearl barley rinsed and dried
100g/4oz carrots
100g/4oz turnip / swede
100g/4oz leeks
100g/4oz celery
100g/4oz fennel
2tsp rosemary leaves stripped from stalks
50g/1.8oz thinly sliced cabbage leaves
1000g/35oz Elevated Bone Marrow Broth or other stock of choice
Salt and pepper to taste
Nutrition Per Serving
Calories
364
Fats
14G
Carbs
13G
Protein
46G
Method
Fine dice all the root vegetables
Dry fry the minced lamb in a deep saucepan that has a lid until the meat has browned off and the steam stopped emanating
Rinse and dry the pearl barley and add to the lamb to to toast off for 2-3 minutes turning within the rendered fats from the lamb. If there is too much fat left here, drain some of it off
Add the carrot and turnip and cook out for 3-5 minutes getting heat into them
Add the rosemary, leeks, celery and fennel, fold in to distribute then add the Bone Marrow Broth
Cover with a lid and bring to gentle boil, then turn down to simmer for 35-40 minutes until the pearl barley is tender
Check the seasoning and adjust to liking
Serve with our Irish Soda Brea
