Tomato and Farro Soup - 2 Guiding Stars
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Two Guiding Stars icon Two Guiding Stars indicate better nutritional value.

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.

Nutritional analysis per serving: Calories 580; Total Fat 28g (36% Daily Value); Saturated Fat 6g (30% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 225mg (10% DV); Total Carbohydrate 73g (26% DV); Dietary Fiber 12.5g (46% DV); Total Sugars 12g; Includes 0g Added Sugars (0% DV); Protein 17g; Vitamin D 0% DV; Calcium 15% DV; Iron 20% DV; Potassium 25% DV; Biotin 90% DV; Copper 60% DV; Molybdenum 60% DV.
Recipe by Guiding Stars at https://guidingstars.com/recipes/tomato-and-farro-soup/
© 2021 Guiding Stars Licensing Company. All rights reserved. US Patent Nos. 7,974,881; 8,626,796