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Vegan Scotch Broth with Split Peas

Preparation Time
Overnight soaking for the split peas plus 25-30 minute

Cooking Time
45 minutes


Allergy Information
Vegetarian, Vegan, Dairy Free, Lactose Free, Gluten Free, Wheat Free


  • 75g split peas and 75g split yellow peas, soaked overnight in cold water
  • 1 tbsp. Lucy Bee Coconut Oil
  • 2 large onions, chopped
  • 200g carrots, peeled and chopped
  • 200g parsnips, peeled and chopped
  • 200g potatoes, peeled and chopped
  • 2 sticks celery, chopped
  • 75g short grain brown rice
  • 75g red lentils
  • 2 litres vegetable stock
  • 200g Swiss chard or cabbage, chopped
  • A pinch of Lucy Bee Himalayan Salt and Lucy Bee Whole Black Peppercorns, ground


  1. If you haven’t soaked the split peas overnight, place in a saucepan, bring to the boil then turn the heat down and simmer for 20 minutes.
  2. Heat the Lucy Bee Coconut Oil in a large pan, add the onions and sauté over a medium heat for 2-3 minutes.
  3. Add the carrots, parsnips, potatoes and celery and sauté for 5 minutes.
  4. Add the split peas, yellow peas, rice and lentils and stock. Season with Lucy Bee Himalayan Salt and ground Lucy Bee Whole Black Peppercorns.
  5. Bring to the boil and simmer gently, for approximately 40 minutes, or until the grains and pulses are soft. Check after 20 minutes and add a little extra liquid, if needed.
  6. Add the Swiss chard or cabbage and leave to cook for a further 5 minutes.
  7. Serve with gluten free bread, if required. An ideal recipe for Burns Night.

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