Broths To Blessings

From Scotch Broth to Cullen Skink, our traditional soups are simmering with more than flavour

- by COINNEACH MacLEOD

THERE'S a certain kind of comfort that only a hearty bowl of soup can bring. In Scotland, we've long known the healing power of a good broth — simple, nourishing and delicious.

Whether it’s a rich Scotch Broth packed with barley and root veg, a bowl of creamy Cullen Skink or the timeless classic Cock-a-Leekie filled with chicken, leeks and prunes, our soups are more than food — they're a remedy in themselves.

Long before recipe books lined our shelves or pharmacies stocked their cures, islanders turned to nature to heal. Wellness wasn't something bottled or prescribed — it was gathered, brewed and believed in. And one of the most relied-upon remedies? Seaweed.

Abundant along our coasts, seaweed was one of the most versatile resources available. Rich in iodine, calcium and iron, it was used to fortify the land and the body alike.

Strewn over potato fields, it strengthened the soil. Boiled down, it made soothing baths for aching muscles. When applied to the forehead, it could ease a fever.

In more than a few Hebridean kitchens it even found its way into sweet puddings.