Fast Recipes

Silverbeet, pumpkin and farro broth

This hearty broth ticks all the boxes: it's fast, vegetarian and soul-warming.
Silverbeet, pumpkin and farro broth

Silverbeet, pumpkin and farro broth

Ben Dearnley




1.Preheat oven to 220C. Place pumpkin on an oven tray, drizzle with 1 tbsp oil, scatter with paprika and a quarter of the thyme, season to taste and roast until tender and caramelised (15-20 minutes).
2.Meanwhile, heat remaining oil in a saucepan over medium-high heat, add onion, silverbeet stalks, garlic, lemon rind and remaining thyme, and sauté until just tender (2-3 minutes). Add stock, farro and 250ml water, cover and bring to the boil, then reduce heat to medium and simmer, uncovered, until farro is tender (18-20 minutes). Remove from heat, stir in silverbeet leaves to wilt, add lemon juice and season to taste.
3.Divide pumpkin among bowls, ladle in hot broth and serve scattered with parsley and thyme.

Farro is available from select delicatessens. If it’s unavailable, use pearl barley or brown rice.


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