Scottish Spiced Vegetable Soup

Ingredients

In this Scottish adaptation, the original Indonesian Rujak Soto is transformed into a comforting vegetable soup. The traditional Indonesian ingredients like tamarind and shrimp paste are replaced with Scottish vegetables and spices. The flavors are adjusted to suit the Scottish palate, resulting in a heartier and more robust soup. We alse have the original recipe for Rujak soto, so you can check it out.

• 2 large potatoes, peeled and diced (450g / 1lb) 2 large potatoes, peeled and diced (450g / 1lb)
• 2 carrots, peeled and sliced (200g / 7oz) 2 carrots, peeled and sliced (200g / 7oz)
• 1 leek, sliced (150g / 5oz) 1 leek, sliced (150g / 5oz)
• 1 onion, chopped (150g / 5oz) 1 onion, chopped (150g / 5oz)
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground ginger 1 teaspoon ground ginger
• 1/2 teaspoon cayenne pepper 1/2 teaspoon cayenne pepper
• 1 liter (4 cups) vegetable broth 1 liter (4 cups) vegetable broth
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped for garnish Fresh parsley, chopped for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 1g, 0g
• Carbohydrates (total, sugars): 40g, 8g
• Protein: 4g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat some oil over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant.
2. 2.
   Add the diced potatoes, sliced carrots, and sliced leek to the pot. Stir well to combine.
3. 3.
   Sprinkle the ground turmeric, ground ginger, and cayenne pepper over the vegetables. Stir to coat the vegetables evenly with the spices.
4. 4.
   Pour the vegetable broth into the pot and bring to a boil. Reduce the heat to low and simmer for about 20-25 minutes, or until the vegetables are tender.
5. 5.
   Season with salt and pepper to taste.
6. 6.
   Ladle the soup into bowls and garnish with fresh parsley.
7. 7.
   Serve hot with crusty Scottish bread.

Treat your ingredients with care...

• Potatoes — Make sure to dice the potatoes into small, uniform pieces to ensure even cooking.
• Turmeric — Use caution when handling turmeric as it can stain surfaces and clothing. Consider wearing gloves while handling it.
• Cayenne pepper — Adjust the amount of cayenne pepper according to your spice preference. Add more for a spicier soup or reduce it for a milder flavor.

Tips & Tricks

• For a creamier texture, blend a portion of the soup using an immersion blender before serving.
• Add a squeeze of lemon juice for a tangy twist.
• Customize the soup by adding other Scottish vegetables such as turnips or parsnips.
• Serve the soup with a dollop of Scottish yogurt for added creaminess.
• Experiment with different herbs and spices to suit your taste preferences.

Serving advice

Serve the Highland Harvest Soup in warm bowls, accompanied by freshly baked Scottish bread. Sprinkle some additional chopped parsley on top for an extra burst of freshness.

Presentation advice

Present the Highland Harvest Soup in rustic soup bowls, garnished with a sprig of fresh parsley. Serve it alongside a basket of warm Scottish bread, enticing your guests with the comforting aroma.