Winter Soup With Farro and Vegetables

    Winter Soup With Farro and Vegetables

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    This simple recipe is both filling and warming. You can also make it in a pressure cooker in about 25 minutes.

    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

    Preparation:20min  ›  Cook:1hour  ›  Ready in:1hour20min 

    1. Add onion, carrots, celery and olive oil to a large soup saucepan. Cook over medium-low heat until soft, stirring often.
    2. 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.
    3. Bring to the boil, lower heat to simmer, and cook 1 hour, stirring frequently. Season to taste before serving.

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