Hearty Scottish Thistle & Root Vegetable Soup

Hearty Scottish Thistle & Root Vegetable Soup

(0 Reviews)
Servings
4
Serving Size
1 bowl (300ml)
Prep Time
30 Minutes
Cook Time
45 Minutes
Total Time
1 hr 15 Minutes
Hearty Scottish Thistle & Root Vegetable Soup Hearty Scottish Thistle & Root Vegetable Soup Hearty Scottish Thistle & Root Vegetable Soup Hearty Scottish Thistle & Root Vegetable Soup
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274
Update
July 13, 2025

Ingredients

  • 100 grams Wild thistle leaves
    (Soaked and trimmed of thorns; young thistle from safe, pesticide-free areas is ideal)
  • 80 grams Barley grains
    (Pearled barley recommended)
  • 1 medium Leek
    (Washed and sliced)
  • 2 medium Carrot
    (Diced)
  • 1 medium Parsnip
    (Diced; adds authentic highland sweetness)
  • 1 large Potato
    (Peeled and cubed)
  • 1200 ml Vegetable stock
    (Can substitute chicken stock for a non-vegetarian version)
  • 2 cloves Garlic
    (Finely minced)
  • 3 sprigs Fresh Thyme
    (or 1 tsp dried thyme)
  • 1 tsp Salt
  • 0.5 tsp Black pepper
    (Fresh cracked preferred)
  • 60 ml Oat cream
    (Adds creaminess, use dairy cream if preferred)
  • 2 tbsp Fresh parsley
    (Chopped, for garnish)
  • 4 slices Bannock bread
    (Traditional Scottish accompaniment)

Nutrition

  • Servings: 4
  • Serving Size: 1 bowl (300ml)
  • Calories: 210 kcal
  • Carbohydrates: 38 g
  • Protein: 6 g
  • Fat: 3 g
  • Fiber: 8 g
  • Sugar: 7 g
  • Sodium: 650 mg
  • Cholesterol: 0 mg
  • Calcium: 74 mg
  • Iron: 2.1 mg

Instructions

  • 1 - Prepare Wild Thistle:
    Wearing gloves, carefully trim thistle leaves. Remove thorns and woody stems. Soak in cold salted water for 10 minutes, then rinse and shred.
  • 2 - Chop Vegetables:
    Dice the carrot, parsnip, and potato. Slice the leek, mince the garlic, and prep all remaining vegetables.
  • 3 - Sauté Base:
    In a heavy-bottomed pot over medium heat, add a splash of oil. Sauté leek and garlic for 2–3 minutes until fragrant.
  • 4 - Cook Vegetables:
    Add carrot, parsnip, and potato. Cook, stirring, for 5 minutes until edges soften.
  • 5 - Simmer Soup:
    Pour in the vegetable stock. Add barley, thistle, thyme, salt, and pepper. Simmer on low heat for 30–35 minutes, stirring occasionally until barley and vegetables are tender.
  • 6 - Finish and Blend:
    For a creamy soup, blend half the mixture using a stick blender. For rustic texture, leave chunky.
  • 7 - Garnish and Serve:
    Stir in oat cream for extra body (optional). Garnish with chopped parsley. Serve hot with a slice of bannock.

More About: Hearty Scottish Thistle & Root Vegetable Soup

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