Hearty mushroom, walnut and herb broth

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Hearty mushroom, walnut and herb broth

Suitable for vegans
Category Main course
Serves 4
Preparation 10 mins
Cooking 20 mins

Rating: Rated 0 / 5 (0 ratings)

The perfect nourishing and filling bowl for cooler nights, with warming spices to add a bit of interest. If you have time, making your own stock is really worth the effort, as it adds so much more flavour.


  • 1 litre vegetable stock
  • 1 tbsp rapeseed oil
  • 3 cloves garlic, crushed
  • 250g cooked spelt
  • 75g walnut halves, roughly chopped
  • handful of dill leaves, chopped
  • chilli flakes, to serve (optional)
  • ¼ star anise
  • 300g mixed mushrooms
  • 2 tbsp polenta
  • ½ savoy cabbage, trimmed and roughly chopped
  • large handful of coriander leaves, chopped
  • handful of parsley leaves, chopped


Stage 1

Bring the stock to the boil in a large saucepan with the cinnamon stick and star anise, cover and reduce to a low simmer for 15 minutes.

Stage 2

Heat the oil in a frying pan over a medium-high heat, add the mushrooms, garlic and polenta, toss well and fry until golden and the mushrooms are tender.

Stage 3

Add the cooked spelt and cabbage to the stock and heat through for a few minutes. Stir in the walnuts and herbs, and season with salt and pepper. Divide the broth between four bowls, top each one with the mushrooms and sprinkle with chilli flakes, if desired.


Hearty mushroom, walnut and herb broth


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Recipe author

Published by: Vegetarian Living
Recipe and styling: Katy McClelland

Nutritional info

Nutritional values are per serving.

  • Calories: 361g
  • Fat: 18g
  • Saturated fat: 2g
  • Protein: 13g
  • Carbohydrates: 32g
  • Sugars: 7g
  • Fibre: 8g
  • Salt: 0.15g

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