Fast Recipes

Silverbeet, pumpkin and farro broth

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

By Emma Knowles
  • Serves 4
  • Print
Silverbeet, pumpkin and farro broth


  • 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


  • 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.