Silverbeet, pumpkin and farro broth
This hearty broth ticks all the boxes: it's fast, vegetarian and soul-warming.
- Serves 4
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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
- 1Preheat 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). - 2Meanwhile, 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. - 3Divide pumpkin among bowls, ladle in hot
broth and serve scattered with parsley and thyme.
Notes
Farro is available from select delicatessens. If it's unavailable, use pearl barley or brown rice.
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