Pumpkin, kale and spelt broth with fried sage
Sage and pumpkin are a match made in heaven. This hearty, vegetarian broth is exactly what I want to eat when the temperature begins to take a nosedive.
Prep 15 min
Cook 45 min
Serves 4
500g pumpkin, such as delica, cut into wedges
60ml olive oil
Sea salt and freshly ground black pepper
½ tsp ground cinnamon
1 tsp pul biber, or ¼ tsp chilli flakes
1 tsp fennel seeds, roughly crushed
24 small fresh sage leaves
200g kale, ribs finely sliced, leaves roughly torn
2 garlic cloves, peeled and finely chopped
The zest of 1 lemon, plus the juice to serve
1 litre vegetable stock
125g pearled spelt
Heat the oven to 220C (200C fan)/425F/gas 7.
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