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Rich Port and Squash Broth

Rich Port and Squash Broth

There is nothing I love more than a beautiful bowl of comfort food at this time of year. There is just something about scooping from a steamy bowl and knowing your body is being nourished from the delicious goodness inside.

Those of you who know me know that my favourite meal in the world is our lemon kale pasta broth but I have to tell you, my friends, that this dish has rivalled it. Boasting the same nutritional benefits and offering the 'hug in a bowl' effect I can now proudly say that I have two favourite dishes.

On to the recipe…

Ingredients

  • 3 cloves garlic

  • 1 tsp onion powder

  • 1 cup frozen peas

  • 3 cups frozen cubed butternut squash

  • 1/2 cup passata

  • few tbsp ‘frying’ water

  • 1/2 cup ruby port

  • few sprigs fresh rosemary

  • large handful kale

  • 1 400g tin chickpeas

  • 1 1/2 pints vegetable stock

  • A handful or two wholemeal pasta

Instructions

  1. Finely chop your garlic and ‘fry’ in your frying water.

  2. Add your port and reduce down.

  3. Add all of your other ingredients except the chickpeas and kale and simmer away for 30 minutes or until your vegetables are tender.

  4. Add the kale 10 minutes before serving.

  5. Add the chickpeas 5 minutes before serving.

  6. Serve with crusty bread.

If you're feeling run down, need a hug or simply fancy a quick easy supper then let this be your go-to. It will warm the cockles of your heart.

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