Hearty Broth with Zingy Slaw

Hearty Broth with Zingy Slaw

by Jenny Chandler

This hearty broth from Jenny Chandler makes a perfectly sumptuous, healthy and sustaining winter lunch, with the accompanying slaw zingy enough to enliven the gloomiest of winter days.

It’s worth making a big batch of this broth to save energy, you can always freeze a portion before adding the greens and umami paste.

The slaw lifts the soup from the worthy to the wow; another option would be to serve it with some sauerkraut or other fermented veg’ to quite literally add some life into the mix.

As far as gut health goes you’re on to a winner: 15 different plant sources in one meal - you’re already half way to the magic goal of 30 plants a week. The umami paste contains live probiotic bacteria while the broth is loaded with fibre to keep your microbes happy.

Serves 8-10


  • 500g Hodmedod’s Mix #1 - Broth
  • 2 tbsp Olive Oil
  • 2 Onions, diced
  • 2 medium Carrots, diced
  • 2 sticks Celery, diced
  • 15g Dried Mushrooms (porcini or shiitake are ideal)
  • 750g Squash, peeled and diced
  • ½ tsp Salt
  • 1 tbsp Fresh Rosemary, finely chopped
  • 3 tbsp Tomato Purée
  • 100g Kale or Cavolo Nero, leaves stripped of stalks
  • 2 tbsp Hodmedod’s Umami Paste
  • Freshly ground Black Pepper
For the Slaw


  1. Soak the broth mix overnight in a large bowl with a couple of litres of water.
  2. Take a really large saucepan and begin by gently frying the onion, carrot and celery for about 15 minutes until soft and sweet.
  3. Meanwhile soak the mushrooms in boiling water for 5 minutes and then dice finely.
  4. Strain the soaked broth mixture.
  5. Add the mushrooms, squash, salt and rosemary to the pan and stir around over the heat for a couple of minutes.
  6. Tip in the broth mix with 2 litres of water, bring up to the boil, cover and simmer for 45- 60, until the pulses have softened ( timings will depend on how hard your water is).
  7. Add the tomato purée (don’t be tempted to add earlier as the acidity will slow down the cooking of the pulses). If freezing some of the soup this is the moment to stop ( don’t worry about balancing the seasoning, you can do that once you are about to serve it).
  8. Before serving, reheat the broth and once simmering add the greens, cooking for a couple of minutes, just enough to wilt them. Stir in the Umami paste and a good grinding of black pepper, taste; you may still need a little salt but don’t worry about acidity as the slaw will deal with that.
  9. (Adding the Umami paste at the last minute, when the broth is hot but not boiling will ensure that you don’t bump off the precious live bacteria)
For the Slaw - best made while the broth is simmering
  1. Mix together the mustard, syrup, cider vinegar and olive oil.
  2. Cut the apple and turnip into fine matchsticks and turn them in the mustard dressing. Season with salt and pepper. You want a really assertive sweet and sour, crunchy slaw to contrast with the comforting broth.
  3. Serve the slaw spooned on top of the broth and accompany with good, country bread.

Jenny Chandler
Jenny Chandler


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