Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the power of farmers markets to drive economic and community health in the region. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.
Recipe
Vegan Scotch Broth Soup (Scottish Barley Soup)
This recipe was selected by a Market Umbrella staffer looking to satiate their craving for a filling meal that is seasonally appropriate and refreshing. Many of the items called for can be found in abundance at the market at this time of year including onions, carrots, leeks, turnips, and kale. Pair with crusty bread from your favorite CCFM bakers and voila- a complete and tasty meal!
Ingredients
- 1 tablespoon olive oil
- 1 onion, roughly chopped
- 2 carrots, scrubbed and diced
- 1 leek, washed, trimmed, cut lengthways, and sliced
- 1 small turnip, peeled and diced
- 6-8 cups vegan stock
- 2 tablespoons soy sauce or tamari
- 2 teaspoons dried sage
- 2 bay leaves
- ½ cup pearl barley (can substitute rye berries)
- ¼ cup dried red split lentils
- ½ cup sliced kale or cabbage
- Salt and pepper, to taste
Directions
Heat the oil in a large saucepan on medium heat. Add the onion, carrot, and greener half of the sliced leek (saving the whiter parts to add towards the end of cooking). Season with salt and pepper and cook for 6-8 minutes or until the vegetables have softened and start to get a hint of color on it.
Next, add in the diced turnip, vegan stock (6 cups), soy sauce, dried sage, and bay leaves. Bring to a gentle simmer then stir in the barley and red lentils. Reduce the heat, cover with a lid, and simmer gently for 30-40 mins or until the barley is tender.
Once the barley is tender, add in the kale and the sliced white parts of the leek. Push the veg down into the broth and stir well. If necessary, top up with extra vegan stock (I usually add ½ - 2 cups here to help submerge everything). Simmer for around 5 minutes or until the kale and leeks are tender.
Once cooked, try the soup and add any extra salt, pepper, and/or soy sauce to taste, and serve.
About Us
The Crescent City Farmers Market operates weekly year-round throughout New Orleans. The CCFM hosts 70+ local small farmers, fishers, and food producers, and more than 150,000 shoppers annually.