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Winter Broth with Butternut Squash, Brown Rice and Cavelo Nero

Winter Broth with Butternut Squash, Brown Rice and Cavelo Nero

“Sometimes you just need a quick, nutritious comforting bowl of goodness and this is that. It is also vegan so suitable for everyone. I make this a lot at home and adapt the veggies with the seasons. So experiment and enjoy!”

By Sophie Michell, our Well-being Chef

  • Serves 2

  • 50 minutes

  • 1 pan

  • Beginner

Suitable for dairy-free, gluten-free, vegans and vegetarians

Glorious Grains with Red Rice & Quinoa


  • 1 x 250g pouch of Merchant Gourmet Simply Cooked Glorious Grains
  • 1 tbsp of olive oil
  • 1 onion, finely diced
  • 2 cloves garlic, finely crushed
  • 1 leek, diced
  • 1 carrot, diced
  • 1 stick celery, diced
  • 2 bay leaves
  • 1 sprig of thyme
  • 1l of veggie stock
  • 200g diced butternut squash
  • 200g cherry tomatoes, halved
  • 2 large handfuls of cavelo nero, cut finely
  • Drizzle of extra virgin olive oil


1.Heat up the olive oil and add the celery, onion, garlic, carrots and leek

2.Sweat the veggies for about 10 minutes on a low heat, until softened. Add the herbs and stock

3.Bring to the boil before adding the squash and simmering for 30 minutes on a low heat

4.Next, add the tomatoes, cavelo nero and the Glorious Grains and simmer for a further 5 – 10 minutes until the cavalo nero is tender

5.Lastly check for seasoning and serve with a drizzle of olive oil

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