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Winter soup with farro and vegetables

  • 1 onion, chopped
  • 3 carrots, peeled and chopped
  • 3 sticks celery, chopped
  • 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 chopped
  • 1 (400g) tin chopped tomatoes
  • 1 (400g) tin chickpeas
  • salt and pepper to taste
  • Add onion, carrots and celery and olive oil to a large soup pot. Cook over medium-low heat until soft, stirring often.
  • Add oregano and garlic, and cook for 1 minute. Stir in farro and vegetarian base or stock cubes, and cook for 1 minute. Add potatoes, tomatoes, chickpeas and water to cover.
  • Bring to the boil, lower heat to simmer, and cook 1 hour, stirring frequently. Season to taste before serving.