Silverbeet, pumpkin and farro broth

Name: Silverbeet, pumpkin and farro broth
Yield: Serves 4
Ingredients: 1/2 small Kent pumpkin, cut into 8 thin wedges, peeled; 50 ml olive oil; ½ tsp smoked paprika; 1 tbsp coarsely chopped thyme, plus extra to serve; 1 onion, finely chopped; 4 silverbeet stems, leaves coarsely sliced, stalks thinly sliced 2 garlic cloves, finely cho; 2 garlic cloves, finely chopped; Finely grated rind and juice of 1 lemon; 1 litre hot vegetable or chicken stock (4 cups); 180 gm farro (see note); Coarsely chopped flat-leaf parsley, to serve

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

Jul 11, 2016 2:00pm

By Emma Knowles

Serves 4

Silverbeet, pumpkin and farro broth

Ingredients

1/2 small Kent pumpkin, cut into 8 thin wedges, peeled
50 ml olive oil
½ tsp smoked paprika
1 tbsp coarsely chopped thyme, plus extra to serve
1 onion, finely chopped
4 silverbeet stems, leaves coarsely sliced, stalks thinly sliced 2 garlic cloves, finely cho
2 garlic cloves, finely chopped
Finely grated rind and juice of 1 lemon
1 litre hot vegetable or chicken stock (4 cups)
180 gm farro (see note)
Coarsely chopped flat-leaf parsley, to serve

Method

Main

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.