Farro Soup with Cabbage
This Farro 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?
Servings: 4 people
Equipment
- 1 immersion blender
- 1 stock pot
Ingredients
- 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.
Instructions
- 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.