22 Jan, 2025
Shiitake, Roast Squash & Cavolo Nero 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.
RecipesServes 2.
Ingredients:
- 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!
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