This Spelled Soup is a great nutritious meal and so easy to prepare. A comforting bowl of soup to warm up on these cold days in the middle of winter must be abundant and thick, right?
Farro transforms this soup into a real meal to be consumed for lunch or dinner while savoy cabbage and potatoes enrich this dish.
I served my cabbage and potato soup with toasted slices of bread, mmmm .... what goodness!
This soup is inspired by my Cabbage and Beans Soup which is equally delicious and simple to make.
What makes this recipe great
- This vegetable soup is healthy, easy to make, and tastes amazing.
- It's low in calories, farro soup is loaded with fiber that fills you up.
- It's is nutritious
- You can take advantage of seasonal ingredients
- It can be enjoyed with simple croutons or with toasted bacon, for a stronger flavor.
- Pearl spelled: use pearl spelled, it is faster to cook.
- Cabbage: use kale instead.
- Carrot, Onion and Celery: use frozen chopped vegetable blends instead of fresh ones.
- Vegetable Broth: use hot water in place
First, prepare a mixture of celery, carrots and onion and garlic. Peel the potatoes and cut them into cubes. Wash the cabbage and cut it first in half and then into strips.
In a saucepan, brown the mixture with a little oil, and add the cabbage into the pan with the potatoes. Cook for a few minutes over high heat so that they flavor well. Chop the rosemary and add it to the vegetables.
At this point add the farro which you will lightly toast, stirring, and the vegetable broth. Set aside some broth to adjust the consistency of the soup. Salt and pepper.
Continue cooking over low heat, stirring occasionally, for about 30 minutes.
When the soup is cooked, pour it into bowls and serve with the toasted croutons.
Substitutions & Variations
- Barley - instead of Farro, you can use Barley
- Kale - use kale instead of cabbage
- Croutons - use gluten-free croutons instead of white bread croutons to make this gluten-free
- Vegetarian - slices of smoked bacon (or speck) are optional, leave them away to make this vegetarian.
- Water - instead of Vegetable broth, you can simply use water
- Spicy - add chilli pepper flakes while cooking to imbue heat into the dish
Frequently asked question
Spelled is an ancient cereal with a delicate flavor and a substantial and slightly chewy consistency. It is packed with protein, fiber and other nutrients. Farro is perfect in soup as well as in summer salads.
There are various types of spelled:
Perlato Farro: the most common type. The bran is removed, does not need to soak and cooks for about 20 minutes
Whole Spelled: This type is more nutritious as it retains the bran that surrounds it. It needs a 12-hour soak.
Make plenty of it, the soup always tastes better the next day.
This soup can be frozen for 6 months. Defrost it in the fridge the night before and reheat it on the stove or in the microwave.
This soup can be frozen for 6 months. Defrost it in the fridge the night before and reheat it on the stove over medium heat or in the microwave adding some broth or water to thin out the soup.
This soup is absolutely delicious with some crispy bacon or speck on top.
Set aside some broth to adjust the consistency of the soup.
Serve this soup with lightly toasted bread, it's great for dipping!
Recipes you might enjoy:
I'd like to know what you think. Also, if you make this recipe, be sure to tag me on Instagram!
Farro Soup with Cabbage
- 1 immersion blender
- 1 stock pot
- 200 gr. farro (whole spelt grain)
- 1 potato 180 gr
- 250 gr. savoy cabbage
- 1 piece celery
- 1 carrot
- ½ onion
- 1,5 liter vegetable broth
- rosemary fresh
- olive oil extra virgin
- salt, to taste
- pepper, to taste
To garnish, optional
- 4 thin slices of smoked bacon (or speck)
- 4/8 croutons.
- First prepare a beaten with celery, carrots and onion and garlic.
- Peel the potatoes and cut them into cubes. Wash the cabbage and cut it first in half and then into strips.
- In a saucepan, brown the batter with a little oil, add the potatoes and savoy cabbage. Cook for a few minutes on high heat to flavor them well.
- Chop the rosemary and add it to the vegetables.
- At this point add the farro which you will slightly toast, stirring, and the vegetable broth. Set aside some broth to adjust the consistency of the soup.
- Season with salt and pepper.
- Continue cooking over low heat, stirring occasionally, for about 30 minutes.
- When the soup is cooked, pour it into the bowls and serve with the toasted croutons.