Tomato and Farro Soup

Number of Servings: 4 (631g)
Active Time: 20 Minutes
Total Time: 1 Hour and 30 Minutes

Mix up your family’s tomato soup routine with this spicy, grain-filled version. If you don’t have an immersion blender, you can smooth the soup in batches in a regular blender or food processor.

Ingredients

  • 1 1/2 cups farro, rinsed
  • 1/4 teaspoon sea salt
  • 1/4 cup cilantro, stems and leaves separated
  • 4 tablespoons olive oil
  • 4 garlic cloves, sliced
  • 2 fat leeks, white and light green parts only, thinly sliced
  • 3 teaspoons curry powder
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili flakes
  • 3 1/4 pounds ripe tomatoes, cored and cut into wedges
  • 1 cup light coconut milk
  • 1/2 cup slivered, blanched almonds, toasted
  • Additional cilantro leaves, chopped
  • Lemon wedges

Directions

1. Bring 4 1/2 half cups of water to a boil in a large pot. Add farro, salt and cilantro stems, stirring to combine. Bring mixture back to a boil, reduce heat to low and simmer until farro is al dente (about 25 minutes). Drain farro and set aside.

2. Warm olive oil in a large, heavy-bottom pot over medium heat. Stir in sliced leeks and cook for 5 minutes. Add garlic and continue to cook until leeks are soft. Add curry powder, coriander, cumin and chili flakes, stirring to combine. Cook until spices are fragrant, stirring frequently.

3. Add tomato and 6 cups of water, then bring mixture to a boil. Reduce heat to low and simmer until tomatoes are tender (about 30 minutes). Blend tomatoes into the soup until smooth using an immersion blender or in batches with a regular blender.

4. Add half of the farro and blend until the grains are broken down and the texture is somewhat chunky. Stir in the remaining farro and season to taste with sea salt.

5. Ladle soup into bowls and top with coconut milk. Finish with a sprinkling of toasted almonds and chopped cilantro. Serve with lemon wedges.

Nutrition Facts

4 servings per container

Serving Size 631g

Amount per serving
Calories 580
% Daily Value*
Total Fat 28g 36%
Saturated Fat 6g 30%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 16g
Cholesterol 0mg 0%
Sodium 225mg 10%
Total Carbohydrate 73g 26%
Dietary Fiber 12.5g 46%
Total Sugars 12g
Includes 0g Added Sugars 0%
Sugar Alcohol 0g
Other Carbohydrate 47g
Protein 17g
Vitamin D 0mcg 0%
Calcium 188.2mg 15%
Iron 4.3mg 20%
Potassium 1115mg 25%
Vitamin A 198.8mcg 20%
Vitamin C 57.2mg 60%
Vitamin E 8.9mg 60%
Vitamin K 63mcg 50%
Thiamin 0.2mg 15%
Riboflavin 0.3mg 25%
Niacin 4.2mg 25%
Vitamin B6 0.5mg 30%
Folate 95mcg 24%
Vitamin B12 0mcg 0%
Biotin 26.4mcg 90%
Chloride 247.4mg 10%
Pantothenate 0.5mg 0%
Phosphorus 196.5mg 15%
Iodine 0mcg 0%
Magnesium 106.3mg 25%
Zinc 1.4mg 10%
Selenium 1.9mcg 4%
Copper 0.5mg 60%
Manganese 1.2mg 50%
Chromium 2.6mcg 8%
Molybdenum 25.7mcg 60%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Ingredients

Tomatoes, Lite Coconut Milk (water, Coconut Milk, Guar Gum (a Natural Emulsifier)), Farro (wheat), Leeks, Almonds, Olive Oil, Garlic, Curry Powder (spices, Turmeric, Garlic, Silicon Dioxide), Cilantro, Cumin, Salt, Red Pepper Flakes, Coriander.

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