Winter Soup With Farro and Vegetables
Winter Soup With Farro and Vegetables
Winter Soup With Farro and Vegetables
This simple recipe is both filling and warming. You can also make it in a pressure cooker in about 25 minutes.
Ingredients
Serves: 6
- 1 onion, diced
- 3 carrots, peeled and diced
- 3 sticks celery, diced
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 2 cloves garlic, minced
- 400g farro
- 1 tablespoon vegetarian no-chicken base, or 2 vegetable stock cubes
- 2 potatoes, peeled and diced
- 1 (400g) tin chopped tomatoes
- 1 (400g) tin chickpeas
- salt and pepper, to taste
Directions
Preparation:20min ›
Cook:1hour ›
Ready in:1hour20min
- Add onion, carrots, celery and olive oil to a large soup saucepan. Cook over medium-low heat until soft, stirring often.
- Add oregano and garlic then cook for 1 minute. Stir in farro and vegetarian base or stock cubes, then cook for 1 minute. Add potatoes, tomatoes, chickpeas and water to cover.
- Bring to the boil, lower heat to simmer, and cook 1 hour, stirring frequently. Season to taste before serving.
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Reviews and Ratings
Global Ratings:
(5)
Reviews in English (4)
I made this in Spring and thought zucchini would be a nice touch instead of potatoes. I used a tablespoon of Greek seasoning instead of just oregano, it was full of flavour! I used Navy Beans instead of chickpeas because I thought the creamier bean would be nice with the chewier Farro. I'll try the chickpeas next time. I topped it with Pecorino Romano shavings and served it with a nice crusty bread. - 28 May 2015 (Review from Allrecipes UK & Ireland)
I made a few changes - added some zucchini and tofu chunks and used a tablespoon of tomato paste instead of tinned tomatoes (didn't have any). It turned out pretty well, nice flavours and mix of texture. - 10 Jan 2015 (Review from Allrecipes UK & Ireland)
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