zoom Cavolo nero Scotch broth

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    Cavolo nero Scotch broth

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    Cavolo nero Scotch broth

    • Preparation time: 15 minutes
    • Cooking time: 45 minutes
    • Total time: 1 hour 60 minutes

    Serves: 4


    20g butter
    1 onion, roughly chopped
    1 leek, sliced
    1 stick celery, finely sliced
    300g carrots, cut into 1cm dice
    200g parsnips, cut into 1cm dice
    75g Waitrose Love Life Pearl Barley
    1.2 litre Cooks’ Ingredients Vegetable Stock, hot
    1 tbsp Dijon mustard
    200g pack Waitrose Cavolo Nero, finely shredded
    Grated Parmigiano Reggiano, to serve 


    1. Heat the butter in a large saucepan and gently cook the onion, leek and celery for 5 minutes until starting to soften.

    2. Add the carrots and parsnips and cook for a further 5 minutes. Add the pearl barley and then pour over the hot stock and simmer for 30 minutes without the lid on, until the barley and vegetables are tender.

    3. Stir in the mustard and cavolo nero and cook for 5 minutes until tender. Ladle into bowls and serve with Parmigiano Reggiano sprinkled and a good grinding of black pepper.

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    Cook’s tip

    Vary the vegetables used in this recipe – try adding peas or sliced green beans.


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