As a Scot who uses this recipe as a template for my broth every time; this is wonderful and very much authentic! It's lovely when followed to the letter, but the best thing about this recipe is that it's supposed to be adapted to use whatever is in season or already in your fridge. I've swapped some of the carrots for parsnip, onions for leek or fennel, kale for spinach, cabbage or Brussels sprouts. I always use good vegetable stock as that makes a big difference, and keep the seasoning simple. I sometimes add ~80g of smoky vegan bacon if I plan well enough while shopping. Makes a great starter as it isn't too filling (unless you have a generous serving and soak it up with thick brown bread!)
