zoom Chunky butternut, quinoa & ham hock broth

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    Chunky butternut, quinoa & ham hock broth

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    Chunky butternut, quinoa & ham hock broth

    • Low Fat
    • Preparation time: 10 minutes
    • Cooking time: 30 minutes
    • Total time: 40 minutes

    Serves: 4


    1 tbsp olive oil
    1 onion, chopped
    2 cloves garlic, chopped
    2 tomatoes, roughly chopped
    2 x 350g packs Waitrose Diced Butternut & Sweet Potato
    1.2 litres chicken stock, hot
    ½ tsp dried chilli flakes (optional)
    150g Waitrose Duchy Organic British Quinoa
    90g Cooks’ Ingredients Pulled Ham Hock
    25g pack flat leaf parsley, roughly chopped 


    1. Heat the oil in a large saucepan. Cook the onion and garlic for 5 minutes until softened. Add the tomatoes and cook for 2-3 minutes until pulpy.

    2. Add the butternut and sweet potato, stock and chilli, if using. Bring to the boil and simmer for 5 minutes. Stir in the quinoa and ham hock and cook gently for 15 minutes until the vegetables and quinoa are tender.

    3. Ladle into bowls, scatter over the parsley and serve.

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    Cook’s tipFor a vegetarian version, use vegetable stock and swap the ham for some canned chickpeas.


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    5 stars