A Comforting Bowl of Farro Soup: Easy and Healthy
These delightful bowls of farro soup come packed with hearty vegetables and nutty farro, offering a wholesome meal for any day of the week. Ready in just about an hour, this soup serves as a great way to warm up your family and nourish their bodies.
There’s something special about a steaming bowl of soup on a chilly evening, isn’t there? It’s the simple kind of dinner that feels like a hug from the inside. I remember evenings with my family when the kitchen would fill with the warm aroma of simmering vegetables and spices, making the whole house feel like home. This farro soup is one of those recipes that brings back those cozy memories for me, and I hope it does the same for you.
Why You’ll Love This Farro Soup
If you’re after a meal that’s both comforting and nutritious, this soup ticks all the boxes. Packed with veggies like sweet potatoes and mushrooms alongside the whole grain goodness of farro, it’s a dish that promises satisfaction with every spoonful. Plus, it’s completely vegan, making it perfect for everyone at the table.
How to Make Farro Soup
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Comforting Bowl of Farro Soup
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A nourishing and delicious farro soup packed with hearty vegetables, perfect for chilly evenings.
Ingredients
- 1/4 cup olive oil
- 1–1/2 cups finely diced yellow onion (about 2 medium onions)
- 1–1/2 cups chopped carrots (1/2-inch pieces, about 3–4 carrots)
- 1 cup chopped celery (1/2-inch, about 3 stems)
- 1–1/2 cups peeled and chopped sweet potatoes (1/2-inch; about 2 small or 1 medium)
- 1–1/2 cups whole white mushrooms (cut into 4ths, about 5–1/2 ounces)
- Salt and pepper, to taste
- 1 tablespoon minced garlic (about 4 cloves)
- 1 teaspoon Italian seasoning
- 1/4 teaspoon dried thyme
- 1/4 teaspoon ground coriander
- 1/8 teaspoon red pepper flakes (optional)
- 1 cup pearled farro
- 2 (32-ounce) containers of vegetable stock (8 cups)
- 2 dry bay leaves
- 1/2 cup fresh parsley (coarsely chopped)
- Parmesan cheese (optional, for topping)
Instructions
- Rinse the farro well under cool water in a mesh sieve or strainer. Let it stand in the strainer while preparing the vegetables.
- Chop the onion, carrots, celery, sweet potatoes, and mushrooms.
- In a large pot over medium-high heat, add olive oil. Once hot, toss in the onion, carrot, celery, sweet potato, and mushrooms. Season to taste with salt and pepper. Cook for 5–7 minutes until softened.
- Stir in minced garlic, Italian seasoning, thyme, and coriander. Add red pepper flakes if using. Add the rinsed farro and sauté for about a minute.
- Introduce bay leaves and pour in the vegetable stock. Bring to a boil then reduce to simmer for about 35 minutes until farro and veggies are tender.
- Remove bay leaves and stir in fresh parsley. Adjust seasoning as needed. Serve hot, garnished with Parmesan cheese if desired.
Notes
For added depth of flavor, try using homemade vegetable stock. Feel free to substitute with your favorite veggies.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg
Ingredients:
- 1/4 cup olive oil
- 1-1/2 cups finely diced yellow onion (about 2 medium onions)
- 1-1/2 cups chopped carrots (1/2-inch pieces, about 3–4 carrots)
- 1 cup chopped celery (1/2-inch, about 3 stems)
- 1-1/2 cups peeled and chopped sweet potatoes (1/2-inch; about 2 small or 1 medium)
- 1-1/2 cups whole white mushrooms (cut into 4ths, about 5-1/2 ounces)
- Salt and pepper, to taste
- 1 tablespoon minced garlic (about 4 cloves)
- 1 teaspoon Italian seasoning
- 1/4 teaspoon dried thyme
- 1/4 teaspoon ground coriander
- 1/8 teaspoon red pepper flakes (optional, for a little heat)
- 1 cup pearled farro
- 2 (32-ounce) containers of vegetable stock (I recommend Swanson, for a total of 8 cups)
- 2 dry bay leaves
- 1/2 cup fresh parsley (coarsely chopped)
- Parmesan cheese (optional, for topping)
Directions:
Rinse the farro well under cool water in a mesh sieve or strainer. Shake off excess water and let it stand in the strainer while you prepare the vegetables.
Chop up your veggies: very finely dice the onion, peel and cut the carrots into 1/2-inch pieces, chop the celery into 1/2-inch pieces, peel and cube the sweet potatoes into 1/2-inch pieces, and cut the mushrooms into quarters (larger mushrooms can be cut into six to eight pieces).
In a large pot over medium-high heat, add the olive oil. Once hot, toss in the onion, carrot, celery, sweet potato, and mushrooms, seasoning to taste (I usually add about 2 teaspoons of salt and 1 teaspoon of pepper). Cook for 5–7 minutes, stirring frequently, until the vegetables are softened and the onion has turned golden.
Stir in the minced garlic, Italian seasoning, dried thyme, and ground coriander. If you like a bit of spice, add the optional red pepper flakes. Add the rinsed farro, sautéing for about a minute while stirring constantly.
Introduce the bay leaves and pour in the vegetable stock. Increase heat to bring the mixture to a boil. Once boiling, reduce the heat and let it simmer, uncovered, for about 35 minutes or until the farro is cooked through and the veggies are tender. The farro should have a delightful chew without being hard in the center.
Once done, remove the bay leaves and stir in the fresh parsley. Taste your soup and adjust the seasonings as you prefer. Serve hot in bowls, garnished with Parmesan cheese if desired. It pairs wonderfully with some thick, buttered bread on the side!
Serving Suggestions for This Hearty Soup
This farro soup is perfect on its own but tastes even better alongside a slice of crusty bread or a simple green salad. Consider serving it with a drizzle of good olive oil or a sprinkle of freshly grated cheese to elevate the flavors even more.
Storage Tips for Leftover Soup
You can store leftover farro soup in an airtight container in the refrigerator for up to five days. Just reheat on the stovetop or in the microwave when you’re ready to enjoy it again. This dish freezes wonderfully too! If you plan to keep a batch for later, separate it into portions before freezing, making it easy to grab what you need.
Tips for Perfecting Your Farro Soup
- Always rinse the farro to remove any dust or excess starch.
- Feel free to substitute or add your favorite vegetables based on what you have on hand.
- For extra depth of flavor, try using homemade vegetable stock instead of store-bought.
Fun Variations to Try
You can mix it up by adding other grains, such as quinoa or barley, or even lentils for added protein. Toss in some leafy greens like spinach or kale toward the end of cooking for an extra nutritional boost.
FAQs
Can I make this soup in a slow cooker?
Absolutely! You can sauté the vegetables before adding them to the slow cooker, along with the other ingredients. Cook on low for 6–8 hours or high for 3–4 hours.
Is this soup gluten-free?
Farro contains gluten, but you could substitute it with gluten-free grains like quinoa or rice.
Can I add protein to this soup?
Definitely! Chickpeas or white beans would not only enhance the protein but also harmonize beautifully with the other flavors.
Enjoy your farro soup adventure! May it warm your heart and fill your belly with love.