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Chunky butternut, quinoa & ham hock broth
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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.
Cook’s tipFor a vegetarian version, use vegetable stock and swap the ham for some canned chickpeas.
Typical values per serving:
2 of your 5 a day
This recipe was first published in December 2017.
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