22 Jan, 2025
Shiitake & Roast Squash Broth
We know how much you all love a broth recipe, hence why we have been experimenting with a new one that incorporates roasted vegetables and shiitake for a lovely depth of earthy, sweet & nutty notes. This paired with an asian-inspired broth makes for a deliciously fresh, cleansing soup for when you are craving something light but still ultra comforting and satisfying.
RecipesIngredients
Extra virgin cold pressed rapeseed oil
1/2 butternut squash, chopped into chunks
200g shiitake mushrooms
Tamari sauce
150g cavolo nero, chopped
2 garlic cloves, crushed
A knob of ginger, crushed
1 tbsp miso paste
500ml veg stock
To top (optional):
A handful of coriander, roughly chopped
A handful of mixed toasted seeds
Method
Preheat your oven to 200 degrees celsius.
Add the squash to a baking tray and drizzle in oil. Season and bake in the oven for 35-40 minutes.
Add the shiitake mushrooms to a baking tray and drizzle in oil and 1 tbsp tamari. Bake for 25-30 minutes.
Put some oil in a pan and add the garlic, ginger and miso. Cook for 2-3 minutes until golden. Add in cavolo nero and sauté for a few minutes to soften. Add in the veg stock and stir. Add another tbsp tamari. Bring to the boil, then turn the heat to low to simmer.
When the squash and mushrooms are roasted, add them into the pan too. Simmer for 15-20 minutes on a very low heat to allow the flavours of the roasted veg to infuse into the broth.
Pour into a bowl and top with fresh coriander and mixed toasted seeds. Enjoy as a super cleansing and satisfying winter warmer!
