Scotch broth is a hearty Scottish soup traditionally made with barley, root vegetables, and lamb or beef. This gluten-free version swaps the usual barley for a mix of naturally gluten-free grains and legumes, like rice, millet, and split peas, so you can enjoy the same comforting, thick texture and rich flavor without the gluten. It’s a one-pot meal that’s both nourishing and deeply satisfying.
Ingredients
- 1 cup (200 g) gluten-free soup mix (a blend of split peas, green lentils, yellow peas, and rice – see Tips)
- 2 tablespoons (30 ml) olive oil
- 1 large onion, finely chopped (about 1 cup / 150 g)
- 2 carrots, peeled and diced (about 1 cup / 150 g)
- 1 large leek, white and light green parts, halved and sliced (about 1 cup / 150 g)
- 1 turnip or rutabaga, peeled and diced (about 1 cup / 150 g)
- 1 lb (450 g) lamb shoulder or neck fillets, cut into 1-inch (2.5 cm) pieces (or use beef stew meat)
- 8 cups (1.9 L) gluten-free beef or chicken broth
- 1 bay leaf
- 1 teaspoon (5 g) salt, plus more to taste
- 1/2 teaspoon (1 g) black pepper
- 2 tablespoons (10 g) fresh parsley, chopped, for garnish
Instructions
- Rinse the gluten-free soup mix in a fine-mesh strainer under cold running water. Pick over for any debris.
- In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, leek, and turnip. Cook, stirring occasionally, until the vegetables begin to soften, about 5–7 minutes.
- Add the lamb pieces and cook until browned on all sides, about 5 minutes. (If using beef, cook until browned as well.)
- Pour in the broth, add the rinsed soup mix, bay leaf, salt, and pepper. Stir to combine.
- Bring to a boil, then reduce heat to low, cover, and simmer gently for 1 hour 15 minutes, or until the grains and legumes are tender and the meat is cooked through. Stir occasionally to prevent sticking.
- If using lamb, check that the meat has reached a safe minimum internal temperature of 145°F (63°C) with a food thermometer, then let it rest for 3 minutes before serving. If using beef, cook to 145°F (63°C) as well, or 160°F (71°C) for ground meat if substituted.
- Remove the bay leaf. Taste and adjust seasoning with more salt and pepper if needed.
- Ladle into bowls and garnish with fresh parsley. Serve hot.
Tips
- Gluten-free soup mix: You can buy a ready-made gluten-free soup mix (check the label for wheat, barley, or rye), or make your own by combining equal parts of split peas, green lentils, yellow split peas, and white rice. This mix mimics the texture of traditional barley.
- Soaking: If you have time, soak the soup mix in water for 2–3 hours before cooking to reduce simmering time by about 15 minutes. Drain and rinse before adding.
- Don’t skip browning: Browning the meat and vegetables adds deep flavor to the broth. Avoid rushing this step.
- Check thickness: Scotch broth should be thick but still soupy. If it becomes too thick, add extra broth or water to reach your desired consistency.
Serving Suggestions
Serve this soup with crusty gluten-free bread or a simple side salad. It’s a complete meal on its own, but you can also pair it with a slice of gluten-free soda bread for a traditional touch.
Variations
- Vegetarian: Omit the meat and use vegetable broth. Add a can of rinsed chickpeas or extra lentils for protein.
- Add greens: Stir in a handful of chopped kale or spinach during the last 10 minutes of cooking.
- Different grains: Use quinoa or brown rice instead of white rice in the mix. Adjust cooking time as needed.
- Herbs: Add a sprig of fresh thyme or rosemary along with the bay leaf for extra aroma.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 4 days. The soup will thicken as it sits; add a splash of broth or water when reheating. Reheat on the stovetop over medium heat until piping hot, about 10 minutes, or in the microwave in 1-minute intervals, stirring between. For longer storage, freeze in individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I make this in a slow cooker? Yes. Brown the meat and vegetables first, then transfer everything to a slow cooker. Cook on low for 6–8 hours or high for 3–4 hours, until the grains are tender and the meat is cooked through.
What is traditionally in Scotch broth? Traditional Scotch broth contains mutton or beef, barley, root vegetables (carrots, turnips, leeks), and sometimes dried peas. This version replaces barley with a gluten-free mix to make it safe for those avoiding gluten.
Is this soup suitable for freezing? Yes, it freezes well. The texture may change slightly, but it will still be delicious. Freeze in airtight containers, leaving some headroom for expansion.
Can I use a different meat? Absolutely. Beef stew meat, chicken, or even leftover roast lamb work well. Adjust cooking times accordingly—chicken will cook faster, so add it later in the simmering process.
How can I make it more flavorful? Use homemade broth if possible, and don’t skimp on browning the meat and vegetables. A splash of gluten-free Worcestershire sauce or a teaspoon of tomato paste can also deepen the flavor.
What if I don’t have a leek? Substitute with an extra onion or a shallot. The flavor will be slightly different but still good.
Related
- Celery Nutritional Information: Calories and Key Nutrients
- Celery Glycemic Index: What to Know and How to Eat It
- Monte Cristo Sandwich: Classic Ham and Swiss Recipe
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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