Scotch broth soup with a modern New Zealand twist

This is a traditional Scotch broth soup as passed down through Mr Sam’s family, but using traditional New Zealand ingredients. The elements are the same, meat on the bone for the stock combined with root vegetables and pulses. The difference is in using kumara and lamb shanks instead of potatoes and parsnip with beef shin/neck. My family has always used leeks, but you can use other allium’s such as onion.

This makes a thick soup, rather than a thin broth. If you like your soup thin, simply use more water, although you will need to use more salt to flavour.


  • 2 lamb shanks
  • 1 large leek cut into rings
  • Half a head of celery diced
  • 2 large kumara (sweet potato) skinned and grated
  • 4 carrots skinned and grated
  • 1 cup of barley
  • 1/2 cup split yellow lentils
  • 1/2 cup split brown lentils
  • Salt and pepper to taste


  1. Wash, peel and cut all the vegetables. I like to use the thick slicing and grating blade on my food processor, as it cuts everything to the same thickness and takes a fraction of the time compared to cutting and grating it all by hand.
  2. Place all the ingredients in a large stock pot, cover with water and place on a medium to high heat with the lid on.
  3. Once the water is boiling, turn the heat down, dislodge the lid and simmer for 2 hours, or until the meat is falling off the bone.

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