30+ Simple and Delicious Farro Soup Recipes for Busy Weeknights

Farro, an ancient whole grain with a hearty, nutty flavor, is making waves in the culinary world for its versatility and rich nutritional profile.

If you’re looking for a delicious and wholesome way to incorporate more fiber, protein, and essential nutrients into your meals, farro soup is an excellent option.

Whether you’re a long-time farro enthusiast or new to this nutrient-packed grain, farro soup offers endless possibilities for delicious, comforting dishes.

With its chewy texture and ability to absorb bold flavors, farro can take center stage in a variety of soups, from light vegetable broths to rich, creamy concoctions.

This blog article will showcase 30+ farro soup recipes that are perfect for every season and dietary preference, ensuring you’ll find something to please your palate.

30+ Simple and Delicious Farro Soup Recipes for Busy Weeknights

Farro soup is a wholesome, versatile option for any meal, whether you’re in the mood for a cozy winter dinner or a fresh, veggie-packed summer dish.

With its nutty flavor and chewy texture, farro adds a hearty element to soups while providing an excellent source of fiber, protein, and essential nutrients.

The variety of farro soup recipes in this article ensures that there’s something for everyone—from plant-based lovers to those seeking a comforting, meaty option.

Whichever recipe you choose, you’re bound to enjoy a delicious, nutrient-dense meal that nourishes both body and soul.

So, grab your favorite ingredients, simmer a pot of farro soup, and dive into the hearty goodness that this ancient grain has to offer!

Farro and Vegetable Soup

This hearty Farro and Vegetable Soup is packed with wholesome ingredients like carrots, celery, tomatoes, and kale. It’s a nourishing and flavorful dish that combines the chewy texture of farro with fresh vegetables in a savory broth. Ideal for a cozy dinner or a healthy lunch, this soup is simple to make and perfect for meal prep. The earthy farro adds depth to the soup, making it both filling and satisfying.

Ingredients:

• 1 cup farro
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 zucchini, chopped
• 1 bunch kale, chopped
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley (optional for garnish)

Instructions:

1. Rinse the farro under cold water. In a large pot, bring 4 cups of water to a boil, add the farro, and cook for 25-30 minutes until tender. Drain and set aside.
2. In the same pot, heat olive oil over medium heat. Add the onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened.
3. Add the garlic and zucchini, and cook for an additional 2 minutes.
4. Pour in the diced tomatoes, vegetable broth, and dried thyme. Bring the soup to a simmer and cook for 15 minutes.
5. Add the cooked farro and chopped kale to the soup. Simmer for another 5-7 minutes until the kale is tender.
6. Season with salt and pepper to taste. Garnish with fresh parsley before serving.

This Farro and Vegetable Soup is not only a comforting dish but also a nutritional powerhouse. The farro offers fiber and protein, while the variety of vegetables adds vitamins and minerals. Perfect for any season, this soup can be made in advance and reheated for a quick, healthy meal throughout the week. With its rich flavors and hearty texture, it’s sure to become a staple in your recipe collection.

Creamy Farro and Mushroom Soup

For mushroom lovers, this Creamy Farro and Mushroom Soup is a must-try. The earthy, umami-rich mushrooms blend perfectly with the chewy farro, creating a satisfying, creamy soup that’s comforting and full of flavor. The addition of cream and a splash of white wine elevates the dish, making it a luxurious option for special occasions or a comforting winter meal.

Ingredients:

• 1 cup farro
• 2 tablespoons butter
• 1 onion, diced
• 2 cloves garlic, minced
• 1 lb mixed mushrooms (cremini, shiitake, button), sliced
• 1/2 cup dry white wine
• 4 cups vegetable broth
• 1 cup heavy cream
• 1 teaspoon thyme
• Salt and pepper to taste
• Fresh chives for garnish

Instructions:

1. Rinse the farro and cook according to package instructions (about 30 minutes). Drain and set aside.
2. In a large pot, melt the butter over medium heat. Add the onion and garlic, cooking for 5 minutes until softened.
3. Add the sliced mushrooms to the pot and sauté for 8-10 minutes, stirring occasionally, until the mushrooms are browned and their moisture has evaporated.
4. Pour in the white wine and cook for another 2 minutes, allowing the wine to reduce.
5. Add the vegetable broth and bring to a simmer. Let it cook for 10 minutes to develop the flavors.
6. Stir in the cooked farro, heavy cream, and thyme. Simmer for an additional 5-7 minutes, letting the soup thicken slightly.
7. Season with salt and pepper to taste. Garnish with chopped chives before serving.

This Creamy Farro and Mushroom Soup combines the depth of mushrooms with the nutty texture of farro for a velvety soup that’s perfect for colder months. The creamy base offers a rich mouthfeel, while the mushrooms provide that earthy, savory kick. It’s an elegant dish that is still simple to prepare, making it ideal for both weeknight dinners and more sophisticated gatherings. The farro adds heartiness and substance, making it a complete, satisfying meal.

Spicy Farro and Black Bean Soup

Spicy Farro and Black Bean Soup brings together bold flavors with the earthy farro and hearty black beans. This recipe has a kick from jalapeños and chili powder, making it a spicy, zesty dish that’s perfect for those who enjoy a bit of heat. The soup is rich in protein and fiber, thanks to the combination of farro and beans, making it a filling and nutritious meal.

Ingredients:

• 1 cup farro
• 1 tablespoon olive oil
• 1 onion, chopped
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 jalapeño, chopped (seeds removed for less heat)
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1/2 cup corn kernels (fresh or frozen)
• Salt and pepper to taste
• Fresh cilantro, chopped for garnish
• Lime wedges for serving

Instructions:

1. Cook the farro according to package instructions and set aside.
2. Heat olive oil in a large pot over medium heat. Add the onion, bell pepper, garlic, and jalapeño. Cook for 5-7 minutes until the vegetables are soft.
3. Stir in the chili powder and cumin, and cook for an additional minute to bloom the spices.
4. Add the black beans, diced tomatoes, vegetable broth, and corn to the pot. Bring to a simmer and cook for 10 minutes.
5. Stir in the cooked farro and simmer for another 5 minutes to allow the flavors to meld together.
6. Season with salt and pepper to taste. Garnish with fresh cilantro and serve with lime wedges.

This Spicy Farro and Black Bean Soup offers a bold, flavorful experience for those who love a bit of spice. The combination of farro and black beans makes the soup both hearty and satisfying, while the chili powder and cumin bring warmth and depth to the dish. Whether you’re enjoying it as a filling lunch or dinner, this soup is a nutritious, protein-packed option that’s bursting with flavor. The fresh cilantro and lime garnish add a refreshing finish, balancing the heat with a bright, zesty touch.

Farro and Lentil Soup

This Farro and Lentil Soup is a healthy, filling dish that combines the nutty flavor of farro with the earthy taste of lentils. It’s rich in protein and fiber, making it an ideal option for a hearty vegetarian meal. With a blend of fresh vegetables, garlic, and aromatic herbs, this soup is a simple yet satisfying way to get your daily dose of nutrients. It’s perfect for meal prep and can be enjoyed throughout the week.

Ingredients:

• 1 cup farro
• 1/2 cup dried lentils (green or brown)
• 1 tablespoon olive oil
• 1 onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 5 cups vegetable broth
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Rinse the farro and lentils under cold water. In a large pot, combine them with 5 cups of water. Bring to a boil, reduce heat, and simmer for about 25-30 minutes until the farro is tender. Drain and set aside.
2. In the same pot, heat olive oil over medium heat. Add the onion, carrots, and celery, and cook for 5-7 minutes until the vegetables soften.
3. Add the garlic and cook for another minute until fragrant.
4. Stir in the diced tomatoes, vegetable broth, thyme, and bay leaf. Bring to a simmer and cook for 10 minutes.
5. Add the cooked farro and lentils to the pot. Continue to simmer for an additional 15-20 minutes until the flavors meld together and the soup thickens.
6. Remove the bay leaf, season with salt and pepper to taste, and garnish with fresh parsley before serving.

This Farro and Lentil Soup is a nutrient-dense meal that offers a perfect balance of flavors and textures. The hearty farro pairs beautifully with the tender lentils, while the aromatic herbs and vegetables add depth and freshness. It’s an excellent option for a comforting meal, especially during the colder months. With its high protein and fiber content, this soup is not only delicious but also filling, making it a great choice for a light yet satisfying dinner.

Farro and Chicken Soup

This Farro and Chicken Soup is a warm and wholesome dish, combining tender chicken with the chewy texture of farro. With vegetables like carrots, onions, and celery, it’s a balanced and comforting soup that’s perfect for any occasion. The broth is flavorful and light, making this a great option for a nourishing meal. It’s easy to make and can be enjoyed as a hearty lunch or dinner.

Ingredients:

• 1 cup farro
• 1 lb boneless, skinless chicken breasts (or thighs)
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 6 cups chicken broth
• 1 teaspoon dried rosemary
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cook the farro according to package instructions. Drain and set aside.
2. Heat olive oil in a large pot over medium heat. Add the chicken breasts and cook for 6-8 minutes on each side, or until cooked through. Remove from the pot, shred the chicken, and set aside.
3. In the same pot, add the onion, carrots, and celery, and sauté for 5-7 minutes until softened.
4. Add the garlic and cook for another minute.
5. Pour in the chicken broth, rosemary, and thyme. Bring to a boil, then reduce heat and let it simmer for 10 minutes.
6. Stir in the cooked farro and shredded chicken, and simmer for an additional 5-10 minutes.
7. Season with salt and pepper to taste, and garnish with fresh parsley before serving.

Farro and Chicken Soup is a comforting and hearty meal that’s perfect for those who want a filling yet light dish. The chewy farro adds a delightful texture, while the chicken and vegetables make the soup feel nourishing and satisfying. The herbs and garlic bring warmth and depth to the broth, creating a well-balanced flavor profile. This soup is perfect for a family meal and can easily be made in large batches for leftovers throughout the week.

Mediterranean Farro Soup

Mediterranean Farro Soup combines the nutty taste of farro with the vibrant flavors of Mediterranean ingredients, such as olives, tomatoes, and fresh herbs. This soup is a light yet flavorful option, offering a balance of tangy, savory, and herbal notes. It’s a great option for those looking for a fresh, healthy soup with a Mediterranean twist, and it’s perfect for lunch or dinner.

Ingredients:

• 1 cup farro
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1/2 cup Kalamata olives, pitted and sliced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 4 cups vegetable broth
• 1/2 cup feta cheese, crumbled
• Fresh basil for garnish
• Salt and pepper to taste

Instructions:

1. Cook the farro according to package instructions, drain, and set aside.
2. Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté for 5-7 minutes until softened.
3. Stir in the diced tomatoes, olives, oregano, and basil. Cook for another 3-4 minutes to combine the flavors.
4. Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for 10 minutes to allow the flavors to meld together.
5. Add the cooked farro to the soup and simmer for an additional 5 minutes.
6. Season with salt and pepper to taste. Serve topped with crumbled feta cheese and fresh basil leaves.

Mediterranean Farro Soup is a light, flavorful dish that transports you to the sunny Mediterranean coast with its vibrant flavors and fresh ingredients. The combination of farro, olives, and feta cheese creates a hearty yet refreshing soup that’s perfect for a midday meal or a light dinner. With the Mediterranean-inspired herbs and tangy olives, this soup offers a delicious balance of savory, salty, and herbal notes. It’s a great way to enjoy the benefits of farro while experiencing the Mediterranean’s rich culinary heritage.

Farro and Butternut Squash Soup

This Farro and Butternut Squash Soup is a comforting, velvety dish that combines the nutty taste of farro with the rich, slightly sweet flavor of roasted butternut squash. The soup has a creamy texture thanks to the squash, while the farro provides a hearty chew, making it a satisfying meal. Infused with warm spices like cinnamon and nutmeg, this soup is perfect for cozy fall or winter days.

Ingredients:

• 1 cup farro
• 1 medium butternut squash, peeled and cubed
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste
• Fresh sage or thyme for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper. Spread it out on a baking sheet and roast for 25-30 minutes, or until tender and caramelized, stirring halfway through.
2. While the squash is roasting, cook the farro according to package instructions. Drain and set aside.
3. In a large pot, heat olive oil over medium heat. Add the onion and garlic, and sauté for 5-7 minutes until softened and fragrant.
4. Add the roasted butternut squash to the pot along with the vegetable broth, cinnamon, and nutmeg. Bring to a simmer and cook for 10 minutes to blend the flavors.
5. Use an immersion blender to puree the soup until smooth (or transfer to a blender in batches). If the soup is too thick, add more broth or water to reach your desired consistency.
6. Stir in the cooked farro, and season with salt and pepper to taste. Simmer for an additional 5 minutes.
7. Garnish with fresh sage or thyme and serve hot.

This Farro and Butternut Squash Soup is the epitome of comfort food, with its velvety smooth texture and warming flavors. The sweetness of the roasted butternut squash pairs beautifully with the nutty chew of the farro, creating a soup that’s both hearty and satisfying. The cinnamon and nutmeg provide the perfect fall-inspired touch, making it an ideal dish for colder weather. Whether served as a starter or a main course, this soup is sure to become a favorite for its rich taste and nourishing qualities.

Spicy Farro Soup with Chorizo

This Spicy Farro Soup with Chorizo is a flavorful, zesty dish that combines the hearty texture of farro with the bold, smoky flavor of chorizo. The addition of chili flakes, bell peppers, and tomatoes gives the soup a spicy kick, while the chorizo adds richness and depth. Perfect for those who enjoy a bit of heat in their meals, this soup offers a satisfying, spicy contrast to the chewy farro.

Ingredients:

• 1 cup farro
• 1/2 lb chorizo sausage, casing removed and crumbled
• 1 tablespoon olive oil
• 1 onion, chopped
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 4 cups chicken broth
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili flakes (adjust to taste)
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Cook the farro according to package instructions. Drain and set aside.
2. In a large pot, heat olive oil over medium heat. Add the chorizo and cook until browned and crispy, breaking it up into small pieces as it cooks (about 5-7 minutes). Remove the chorizo and set aside.
3. In the same pot, add the onion and bell pepper. Sauté for 5-7 minutes until softened.
4. Add the garlic and cook for another minute until fragrant.
5. Stir in the diced tomatoes, chicken broth, smoked paprika, and chili flakes. Bring to a simmer and cook for 10 minutes.
6. Add the cooked farro and chorizo back into the pot, stirring to combine. Let the soup simmer for an additional 10 minutes to allow the flavors to meld together.
7. Season with salt and pepper to taste. Serve garnished with fresh cilantro.

This Spicy Farro Soup with Chorizo is a bold, flavorful dish that offers the perfect balance of spice and heartiness. The chorizo gives the soup a savory richness, while the farro adds a chewy texture that makes each spoonful satisfying. The smoky paprika and chili flakes bring the heat, making this a perfect dish for spice lovers. Whether you enjoy it on a chilly night or as a weekend treat, this soup is sure to spice up your meal routine.

Farro and Mushroom Soup

Farro and Mushroom Soup is a rich, earthy dish that brings together the nutty flavor of farro and the savory depth of mushrooms. With a blend of different mushrooms and aromatic herbs, this soup is a perfect comfort food. It’s hearty enough to be a meal on its own but also makes an excellent starter for a larger dinner. The farro adds a delightful chew, making it a satisfying option for any mushroom lover.

Ingredients:

• 1 cup farro
• 1 lb mixed mushrooms (button, cremini, shiitake, or portobello), sliced
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1 tablespoon soy sauce (optional, for umami)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cook the farro according to package instructions. Drain and set aside.
2. In a large pot, heat olive oil over medium heat. Add the sliced mushrooms and sauté for 5-7 minutes until browned and tender. Remove the mushrooms from the pot and set aside.
3. In the same pot, add the onion and cook for 5-7 minutes until softened.
4. Add the garlic and cook for another minute until fragrant.
5. Stir in the vegetable broth, thyme, rosemary, and soy sauce. Bring to a simmer and cook for 10 minutes to allow the flavors to meld.
6. Add the cooked farro and mushrooms back into the pot. Simmer for an additional 5 minutes to combine.
7. Season with salt and pepper to taste. Serve garnished with fresh parsley.

Farro and Mushroom Soup is a flavorful, umami-packed dish that will satisfy any mushroom lover. The earthy mushrooms provide a rich, savory backdrop, while the farro offers a hearty chew that makes each spoonful filling and satisfying. The addition of thyme and rosemary gives the soup an aromatic quality, making it feel warm and comforting. Whether enjoyed on its own or as part of a larger meal, this soup is a perfect choice for those looking for a cozy and hearty dish.

Farro and Kale Soup

This Farro and Kale Soup is a wholesome, nutritious dish that pairs the nutty farro with the earthy, robust flavor of kale. Packed with fiber, vitamins, and minerals, this soup makes for a great plant-based meal that’s both filling and nourishing. The addition of garlic, onion, and lemon brightens the soup, while the farro provides a satisfying chewy texture, making this soup perfect for a light yet hearty dinner or lunch.

Ingredients:

• 1 cup farro
• 1 bunch kale, washed, stems removed, and chopped
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• Juice of 1 lemon
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cook the farro according to package instructions. Drain and set aside.
2. In a large pot, heat olive oil over medium heat. Add the onion and sauté for 5-7 minutes until softened.
3. Add the garlic and cook for another minute until fragrant.
4. Stir in the vegetable broth, diced tomatoes, oregano, and red pepper flakes (if using). Bring to a simmer and cook for 10 minutes.
5. Add the kale to the pot and cook for 5-7 minutes until the kale is wilted and tender.
6. Stir in the cooked farro and simmer for another 5 minutes to combine the flavors.
7. Season with salt, pepper, and lemon juice to taste. Serve garnished with fresh parsley.

This Farro and Kale Soup is a delicious and nutritious way to enjoy a comforting bowl of soup. The combination of farro and kale provides a filling, wholesome base, while the garlic, onion, and lemon add depth and brightness to the flavors. Perfect for a weeknight meal, this soup is not only satisfying but also offers a healthy dose of greens and grains. It’s an easy, nourishing choice for those looking to pack more veggies into their diet while enjoying a hearty, flavorful dish.

Farro and Lentil Soup

Farro and Lentil Soup is a protein-packed, fiber-rich dish that combines the hearty texture of farro with the earthy flavors of lentils. This soup is made with a base of onions, carrots, and celery, giving it a classic, comforting vegetable broth flavor. The addition of spices such as cumin and turmeric adds warmth and depth, while the farro provides a satisfying chew and the lentils deliver an extra dose of protein, making this soup both filling and nutritious.

Ingredients:

• 1 cup farro
• 1/2 cup green or brown lentils, rinsed
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon cumin
• 1/2 teaspoon turmeric
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Cook the farro according to package instructions. Drain and set aside.
2. In a large pot, heat olive oil over medium heat. Add the onion, carrots, and celery. Sauté for 5-7 minutes until softened.
3. Add the garlic, cumin, and turmeric, and cook for another minute until fragrant.
4. Stir in the vegetable broth and lentils. Bring to a boil, then reduce the heat and simmer for 25-30 minutes, or until the lentils are tender.
5. Add the cooked farro and simmer for an additional 5 minutes to combine the flavors.
6. Season with salt and pepper to taste. Serve garnished with fresh cilantro.

Farro and Lentil Soup is a perfect balance of heartiness and nutrition. The farro provides a chewy texture that pairs beautifully with the tender lentils, while the vegetables and spices create a warm, comforting broth. This soup is a great choice for meal prep, as it stores well and can be enjoyed throughout the week. It’s a protein-packed, fiber-rich meal that’s satisfying, healthy, and perfect for any time of year.

Mediterranean Farro Soup

Mediterranean Farro Soup is a vibrant, fresh dish that brings together Mediterranean flavors with the hearty texture of farro. This soup features a medley of vegetables, such as zucchini, tomatoes, and bell peppers, combined with the nutty farro. The addition of olives, feta cheese, and herbs like oregano and basil creates a bright, tangy soup that transports you to the Mediterranean coast. This soup is perfect for those who enjoy light yet filling meals with a Mediterranean flair.

Ingredients:

• 1 cup farro
• 1 zucchini, diced
• 1 bell pepper, diced
• 1 can (14.5 oz) diced tomatoes
• 1/4 cup Kalamata olives, pitted and sliced
• 1/4 cup crumbled feta cheese
• 4 cups vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Instructions:

1. Cook the farro according to package instructions. Drain and set aside.
2. In a large pot, add the vegetable broth, zucchini, bell pepper, diced tomatoes, olives, oregano, and basil. Bring to a boil, then reduce the heat and simmer for 10-12 minutes, until the vegetables are tender.
3. Add the cooked farro to the pot and simmer for an additional 5 minutes to combine the flavors.
4. Stir in the crumbled feta cheese and season with salt and pepper to taste.
5. Serve the soup garnished with fresh basil or parsley.

Mediterranean Farro Soup offers a delightful combination of fresh vegetables, tangy feta, and briny olives, all balanced with the nutty chew of farro. It’s a light, yet filling soup that is packed with Mediterranean flavors. Perfect for a healthy lunch or a light dinner, this soup is both satisfying and refreshing. The Mediterranean ingredients bring a burst of sunshine to every spoonful, making it a great choice for those seeking a nourishing and flavorful meal.

Farro and Sweet Potato Soup

Farro and Sweet Potato Soup is a heartwarming dish that combines the nutty farro with the sweetness of roasted sweet potatoes. This vegan-friendly soup is made with a simple vegetable broth base, and the rich flavors of cumin, cinnamon, and ginger create a comforting, warming effect perfect for cold days. The addition of greens such as spinach or kale adds a pop of color and nutrients, making this soup a filling and nutrient-dense choice that’s both sweet and savory.

Ingredients:

• 1 cup farro
• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon cumin
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• 4 cups vegetable broth
• 2 cups fresh spinach (or kale), chopped
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the sweet potato cubes with olive oil, salt, and pepper, then spread them in a single layer on a baking sheet. Roast for 25-30 minutes, or until soft and golden brown, stirring once halfway through.
2. Meanwhile, cook the farro according to package instructions. Drain and set aside.
3. In a large pot, heat olive oil over medium heat. Add the onion and cook for 5-7 minutes until softened.
4. Add the garlic, cumin, cinnamon, and ginger, and sauté for 1-2 minutes until fragrant.
5. Add the vegetable broth to the pot, bring to a boil, then reduce the heat and simmer for 10 minutes.
6. Stir in the roasted sweet potatoes and cooked farro, and cook for another 5 minutes to combine the flavors.
7. Add the spinach or kale and cook for 2-3 minutes, until wilted.
8. Season with salt and pepper to taste. Serve garnished with fresh cilantro.

Farro and Sweet Potato Soup is the perfect balance of savory, sweet, and earthy flavors. The sweet potatoes add a creamy texture while the farro provides a chewy bite, making this soup hearty and satisfying. With the warming spices of cumin, cinnamon, and ginger, it’s an ideal meal for cooler months. The fresh greens offer a nutrient boost, creating a well-rounded dish that’s not only flavorful but also packed with vitamins and minerals. This soup is an excellent choice for a wholesome, plant-based meal that feels both comforting and nourishing.

Farro and Mushroom Soup

Farro and Mushroom Soup is an earthy, savory dish that combines the rich flavor of mushrooms with the chewy texture of farro. This vegetarian soup is made with a base of sautéed mushrooms, onions, and garlic, simmered in a flavorful vegetable broth. The addition of thyme, rosemary, and bay leaves infuses the soup with fragrant herbal notes, while the farro adds a hearty bite, making it a perfect meal for a cozy night in.

Ingredients:

• 1 cup farro
• 2 cups mushrooms (cremini, shiitake, or button), sliced
• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 2 bay leaves
• 4 cups vegetable broth
• 1/4 cup white wine (optional)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cook the farro according to package instructions. Drain and set aside.
2. In a large pot, heat olive oil over medium heat. Add the mushrooms and sauté for 5-7 minutes until browned and softened.
3. Add the onion and garlic, and cook for another 3-4 minutes until the onion is softened and translucent.
4. Stir in the thyme, rosemary, and bay leaves, then add the vegetable broth and white wine (if using). Bring the soup to a simmer, and cook for 15-20 minutes to allow the flavors to meld.
5. Add the cooked farro and simmer for an additional 5 minutes to heat through.
6. Season with salt and pepper to taste. Remove the bay leaves before serving.
7. Serve the soup garnished with fresh parsley.

Farro and Mushroom Soup is a rich and satisfying dish with layers of deep umami flavor from the mushrooms and herbs. The farro provides a hearty, nutty chew that complements the tender mushrooms, making each spoonful comforting and full of texture. The vegetable broth acts as a perfect base for the mushrooms and farro, while the optional white wine adds a subtle acidity to balance the richness. This soup is ideal for mushroom lovers or anyone craving a warm, cozy meal that’s both nourishing and flavorful.

Spicy Farro and Tomato Soup

Spicy Farro and Tomato Soup is a flavorful, tangy soup that combines the nutty texture of farro with the bright acidity of tomatoes. This version is given a spicy twist with the addition of chili flakes and hot sauce, making it a zesty, exciting dish. The farro adds chewiness, while the tomatoes provide a sweet and sour base. Perfect for those who love bold flavors, this soup is both vibrant and satisfying, with just the right amount of heat to spice things up.

Ingredients:

• 1 cup farro
• 2 cups cherry tomatoes, halved (or 1 can diced tomatoes)
• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon chili flakes (adjust to taste)
• 1 teaspoon smoked paprika
• 4 cups vegetable broth
• 2 tablespoons hot sauce (optional)
• Salt and pepper to taste
• Fresh basil or cilantro for garnish

Instructions:

1. Cook the farro according to package instructions. Drain and set aside.
2. In a large pot, heat olive oil over medium heat. Add the onion and sauté for 5-7 minutes until softened.
3. Add the garlic, chili flakes, and smoked paprika, and sauté for another minute until fragrant.
4. Stir in the cherry tomatoes and cook for 3-4 minutes, allowing them to soften and release their juices.
5. Add the vegetable broth and bring the soup to a simmer. Cook for 15-20 minutes, allowing the flavors to develop.
6. Add the cooked farro and hot sauce (if using), and simmer for another 5 minutes to combine the flavors.
7. Season with salt and pepper to taste. Serve garnished with fresh basil or cilantro.

Spicy Farro and Tomato Soup is a bold, flavorful dish that offers a delightful combination of heat and tang. The chewy farro pairs perfectly with the vibrant tomatoes, and the chili flakes and hot sauce give it just the right kick. This soup is ideal for those who enjoy spicy foods and crave a hearty, satisfying bowl. Whether you’re looking for a new take on tomato soup or want to enjoy a spicy, comforting meal, this soup hits the spot. It’s a perfect blend of bright, tangy, and spicy flavors that will leave you feeling both warm and satisfied.

Note: More recipes are coming soon!