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Scotch Broth

  • Cook

    mins

  • Difficulty

  • Prep

    mins

  • serves

  • 1 tbsp vegetable oil
  • 1/2 onion, chopped
  • 1/2 celery stick, chopped
  • 1/2 leek, white part only finely chopped
  • 100 g carrots, peeled and diced
  • 100 g turnips, peeled and diced
  • 1 Knorr Beef Stock Pot or Knorr Lamb Stock Pot
  • 1 litre water
  • 80 g minced lamb
  • 1/2 white cabbage, chopped
  • 4 tbsp pearl barley

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

194kcal

Energy (kJ)

813kJ

Protein (g)

6.7g

Carbohydrate incl. fibre (g)

23.1g

Carbohydrate excl. fibre (g)

17.5g

Sugar (g)

3.3g

Fibre (g)

5.6g

Fat (g)

9.0g

Saturated fat (g)

2.9g

Unsaturated fat (g)

5.5g

Monounsaturated fat (g)

2.7g

Polyunsaturated fat (g)

2.5g

Trans fat (g)

0.0g

Cholesterol (mg)

15mg

Sodium (mg)

500mg

Salt (g)

1.25g

Vitamin A (IU)

4375IU

Vitamin C (mg)

38.8mg

Calcium (mg)

73mg

Iron (mg)

1.38mg

Potassium (mg)

506mg

Total

777kcal

3251kJ

26.7g

92.4g

70.0g

13.3g

22.4g

36.0g

11.6g

22.0g

10.9g

10.1g

0.2g

60mg

2001mg

5.00g

17502IU

155.3mg

290mg

5.53mg

2026mg

See More
  • 1 Heat the oil in a large saucepan over medium-high heat. Add the onion, celery, leek, carrot and turnip. Cook for 8 minutes, until vegetables start to soften and colour slightly.
  • 2 Add the Knorr Beef Stock Pot and water. Bring to the boil and turn down low to a simmer.
  • 3 In a non-stick frying pan, over high heat, cook the lamb mince for 5 minutes, until well browned.
  • 4 Add the mince to the stock pot. Remove any excess fat from the surface of the broth. Add the cabbage and pearl barley and simmer for 25 minutes until barley is tender.