Rustic Vegetable Farro Soup
Welcome back to my “Soups That Don’t Suck” series! Today, we’re diving into a new favourite: Rustic Vegetable Farro Soup. This family-friendly recipe is a lifesaver on busy weeknights and is perfect for using up leftover vegetables hanging around in your kitchen. With its hearty farro base and a medley of vegetables, this soup is packed with flavour, texture, and nutrients – without requiring a ton of effort. It’s the perfect cozy dish for fall and winter, but light enough to enjoy year-round.
If you’re looking for more Soups that Don’t Suck you can check them out here!
Why You’ll Love This Recipe:
- Easy to Throw Together: You don’t need to be an expert in the kitchen to make this! It’s super forgiving and adaptable. Got veggies on their last legs? Toss them in here, and they’ll come back to life in this flavourful broth.
- Nutritious and Satisfying: Farro adds a chewy, hearty texture while sweet potatoes and carrots give a natural sweetness that balances beautifully with the lemon and herbs.
- Family-Friendly: This is a soup everyone can enjoy. Whether you’ve got picky eaters or veggie lovers, this dish can be customized to fit your household’s needs.
- Meal Prep Friendly: Make a big batch, and you’ve got lunch or dinner sorted for the week. It also freezes well, making it an excellent option for those busy days.
How to make Toasted Orzo Chicken Soup:
Step One:
Toast the Farro: In a large pot over low-medium heat, melt the butter. Once melted, add the farro and toast for a few minutes until it turns golden brown. Keep an eye on it to avoid burning. Once toasted, remove from the pot and set aside.
Step Two:
Sauté the Vegetables: In the same pot, add a splash of olive oil over medium heat. Sauté the chopped celery, onion, garlic, carrots, and sweet potato for a few minutes until slightly softened. Season with salt, pepper, and herbs de provence.
Step Three:
Simmer the Soup: Pour in the stock and water, bringing the mixture to a bubble. Then, reduce to a simmer and add the toasted farro and green beans. Let everything simmer on low-medium heat for about 15 minutes, or until the vegetables and farro are tender.
Step Four:
Finish and Serve: Squeeze in some fresh lemon juice to taste and adjust the seasoning with more salt or pepper if needed. Ladle the soup into bowls, topping with fresh dill or basil and a drizzle of olive oil.
How to Store the Soup:
- In the Fridge: Store leftovers in an airtight container in the fridge for up to 5 days. The flavours will only improve over time!
- In the Freezer: If you want to freeze it, let the soup cool completely, then transfer it to a freezer-safe container. It will keep well for up to 3 months. To reheat, thaw in the fridge overnight and warm it up on the stovetop.
Substitutions:
- Grains: Don’t have farro? Substitute with quinoa, barley, or brown rice for a different texture.
- Vegetables: Use what you have on hand! Zucchini, bell peppers, or even leafy greens like spinach or kale work well in this recipe.
- Protein Boost: Add a can of chickpeas or white beans for an extra protein punch. You could also stir in shredded chicken or sausage for a more robust meal.
- Herbs: Fresh parsley, cilantro, chives or thyme can be used in place of dill or basil, depending on your flavour preferences.
As always, please tag me on social if you try this recipe out! I love nothing more than seeing your creations <3
Rustic Vegetable Farro Soup
Ingredients
- 2 small sweet potatoes chopped
- 1 yellow onion chopped
- 2-4 carrots chopped
- 3-6 celery stalks chopped
- 1 handful green beans chopped
- 3 cloves garlic chopped
- Salt pepper, herbs de provence seasoning
- 1 tbsp butter
- 1.5 cups farro
- 1 box stock approx 4 cups
- 4 cups water
- Fresh herbs dill or basil
- Olive oil
- Lemon juice
Instructions
- Toast the Farro: In a large pot over low-medium heat, melt the butter. Once melted, add the farro and toast for a few minutes until it turns golden brown. Keep an eye on it to avoid burning. Once toasted, remove from the pot and set aside.
- Sauté the Vegetables: In the same pot, add a splash of olive oil over medium heat. Sauté the chopped celery, onion, garlic, carrots, and sweet potato for a few minutes until slightly softened. Season with salt, pepper, and herbs de provence.
- Simmer the Soup: Pour in the stock and water, bringing the mixture to a bubble. Then, reduce to a simmer and add the toasted farro and green beans. Let everything simmer on low-medium heat for about 15 minutes, or until the vegetables and farro are tender.
- Finish and Serve: Squeeze in some fresh lemon juice to taste and adjust the seasoning with more salt or pepper if needed. Ladle the soup into bowls, topping with fresh dill or basil and a drizzle of olive oil.
Hi I’m Brita!
The recipes you’ll find here are designed to be approachable, yet elevated, and a whole lot of fun to make.
Learn more about me here!
