Best 2 Scottish Harvest Festival Soup Recipes

In the heart of Scotland, amidst rolling hills and picturesque landscapes, lies a culinary tradition deeply rooted in the bounty of the land. The Scottish Harvest Festival Soup is a vibrant and hearty dish that pays homage to the season's finest produce. This delectable soup, also known as "Scotch Broth," is a symphony of flavors, textures, and colors that celebrates the harvest's abundance.

From the earthy sweetness of carrots and turnips to the savory richness of barley and lamb, each ingredient in this soup contributes a unique layer of complexity. The addition of fresh herbs like thyme and parsley adds a touch of aromatic freshness, while the delicate smokiness of bacon lends a subtle depth of flavor.

This article presents a collection of Scottish Harvest Festival Soup recipes that capture the essence of this traditional dish. Whether you prefer a classic rendition or a more contemporary interpretation, you're sure to find a recipe that suits your taste. From the traditional lamb-based broth to vegetarian variations featuring lentils or beans, these recipes offer a diverse range of options for home cooks of all skill levels.

So, gather your ingredients, prepare your cooking pots, and embark on a culinary journey that celebrates the harvest's bounty. Let the tantalizing aromas of this Scottish delicacy fill your kitchen as you create a hearty and flavorful soup that nourishes both body and soul.

Check out the recipes below so you can choose the best recipe for yourself!

WINTER HARVEST VEGETABLE SOUP

Winter Harvest Vegetable Soup image

Rich, earthy root vegetables blend with savory spices and the tartness of apples in this wonderful soup from Barbara Marakowski of Loysville, Pennsylvania. "A friend gave me this low-fat recipe after my husband's cardiac surgery and now, it's our favorite. It gets even better with reheating!"

Provided by Taste of Home

Categories Lunch

Time 1h15m

Yield 12 servings (3 quarts).

Number Of Ingredients 18

Ingredients

3 medium carrots, halved and thinly sliced
3/4 cup chopped celery
1 medium onion, chopped
2 green onions, thinly sliced
1 tablespoon butter
1 tablespoon olive oil
1 garlic clove, minced
7 cups reduced-sodium chicken broth or vegetable broth
3 cups cubed peeled potatoes
2 cups cubed peeled butternut squash
2 large tart apples, peeled and chopped
2 medium turnips, peeled and chopped
2 parsnips, peeled and sliced
1 bay leaf
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon pepper
Additional thinly sliced green onions, optional

Steps:

In a Dutch oven over medium heat, cook and stir the carrots, celery and onions in butter and oil until tender. Add garlic; cook 1 minute longer. , Add the broth, potatoes, squash, apples, turnips, parsnips and bay leaf. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. , Stir in the basil, thyme and pepper; simmer 15 minutes longer or until vegetables are tender. Discard bay leaf before serving. Garnish with additional green onions if desired.

Nutrition Facts : Calories 134 calories, Fat 2g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 404mg sodium, Carbohydrate 27g carbohydrate (9g sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges

AUTUMN HARVEST SOUP

Autumn Harvest Soup image

I started developing this soup for a RecipeZaar cooking contest. Finally finished it, a bit too late for the contest! A hearty soup, add bread and you have dinner.

Provided by Galley Wench

Categories Vegetable

Time 3h20m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

2 cups dry white beans, soaked
2 tablespoons olive oil
8 ounces smoked bacon, cut in half crosswise
2 garlic cloves, chopped
3/4 cup onion, diced
1/2 cup leek, diced
1 cup celery, 1/4-inch diced
2 apples, tart cooking, peeled and cubed
1/2 cup carrot, 1/4-inch diced
2 cups butternut squash, 1/4-inch diced
1 1/2 tablespoons fresh thyme, chopped
1 1/2 tablespoons fresh rosemary, chopped
5 cups vegetable stock
sea salt & white pepper

Steps:

Heat olive oil in a heavy bottomed soup pot and saute bacon for 3 minutes.
Pour off any excess fat.
Add onions and garlic continuing to cook until onions are softened.
Add leeks, celery, carrots, butternut squash and soaked white beans along with thyme and rosemary.
Saute for 2 more minutes. Pour in chicken stock and bring to a boil.
Turn down heat and simmer slowly for 1 1/2 hour or until beans are tender.
Adjust final seasoning.

Tips:

Use fresh, seasonal vegetables. This will give your soup the best flavor and nutrients.
Don't be afraid to experiment with different vegetables. There are many different types of vegetables that can be used in harvest soup, so feel free to try new things.
Roast your vegetables before adding them to the soup. This will help to caramelize them and bring out their natural sweetness.
Use a good quality broth or stock. This will make a big difference in the flavor of your soup.
Season your soup to taste. Be sure to add enough salt and pepper, as well as any other herbs and spices that you like.
Serve your soup with a side of bread or crackers. This will help to make a complete meal.

Conclusion:

Scottish Harvest Festival Soup is a delicious and nutritious way to celebrate the fall harvest. It is a hearty and flavorful soup that is perfect for a cold day. With its variety of fresh vegetables, this soup is a great way to get your daily dose of vitamins and minerals. So next time you're looking for a comforting and delicious soup, give Scottish Harvest Festival Soup a try!

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