Scotch Broth

One consolation as the temperature drops here on the west coast of Scotland is the excuse to make huge pots of heart warming soup. I think making soup is one of my favourite things to do. It's dead therapeutic. Here is a vegan version of an old favourite:

Ingredients:

2 leeks

1 large onion

2 large carrots

Equivalent amount of chopped swede

1lb potatoes

1 generous handful of mixed cereal (broth mix)

2 cloves garlic

2 tsp mixed herbs

2 tbs freshly chopped parsley

1 bay leaf

1 tbs Marigold Vegan Bouillon Powder (maroon tin)

Olive oil

Salt & Pepper

Chop onions, leeks and garlic and fry in olive oil and mixed herbs until soft and golden. Add chopped carrots, potatoes and swede, sweat gently for a couple of minutes then add about 2 pints of water. (more water can be added during the cooking process if the soup is to thick). Bring to the boil and add broth mix, chopped parsley, bay leaf, bouillon powder, salt and pepper to taste. Simmer slowly for an hour. Serve with crusty bread and fresh salad.