Chunky Broccoli Farro Soup

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Chunky broccoli farro soup
I live close to a discount grocery store that sells goods at a fraction of the cost that a regular retailer will sell them. Of course, they’ve wizened up to expensive and well-known items like Aveeno (so much so that they charge just as much as a retailer will) but if you ignore this bit of silliness and you take the time to really search through their products (some expired, some damaged), you’ll discover amazing finds like Justin’s almond butter for $2.50 (vs $11), Rao’s pasta sauce for $1 (vs $10), and other pricey foods for super cheap prices. Once I found KerryGold butter for .25 cents per package – my mom and I bought almost all of them and stored them in the freezer. I should note that items are not consistent so you must grab them when you see them because they may be sold out the next time you come in.

More recently I found farro – let me be honest, it wasn’t offered at a steep discount nor was it some luxurious brand but it did give me the push I needed to finally experiment with farro. Farro is a type of hulled wheat, an ancient grain, with similar qualities to rice or wheat berries. It has a mild flavor, not quite as powerful as quinoa and it’s great for soups. I knew I wanted something substantial in this broccoli soup and the farro gave it that extra bite. Typically, I would use rice but I like the slightly crunchy, no-mush chew that the farro has. If you decide to experiment with farro, try serving it with meat (sub for rice), in a salad or add it to your favorite soup. Then come back and tell me what you think!

Chunky broccoli farro soupChunky broccoli farro soup Chunky broccoli farro soup

CHUNKY BROCCOLI FARRO SOUP
Yield: approximately 4 servings

INGREDIENTS
1 c carrots, chopped
1/4 c chopped green onions
2 T butter
3 garlic cloves, minced
1 c shredded mozzarella
5 T cornstarch
3 c milk
4 c vegetable broth
1 1/2 c farro
9 c chopped broccoli
1/2 tsp cayenne
1/2 T paprika
3 tsp salt

DIRECTIONS
In a large pot on med-low heat, sauté green onions and carrots in butter for about 4 minutes. Add in garlic and sauté for 1 minute. Add in mozzarella cheese and stir to combine. Add in cornstarch and turn heat to low. Scrape bottom of pot and mix well. Gradually add milk to pot, adding 1 c at a time and stirring well between each addition. Add in vegetable broth. Use an immersion blender to blend mixture together into a smooth mixture. Add farro and broccoli and turn heat to medium. Once mixture begins to boil, turn to low and simmer. Add cayenne, paprika and salt. Cook for 15 minutes.

Chunky broccoli farro soup

Grace

A travel photographer and writer with an insatiable desire to explore the world and inspire others to see it for themselves.

3 Comments

  1. November 9, 2015 / 12:51 am

    That sounds amazing Hannah! Turkey sausage and artichoke hearts?? Yum!

  2. Alyssa Ponticello
    November 9, 2015 / 2:24 pm

    That sounds similar to a grocery store that my Mom is by in Indy…she always talks about Justine’s almond butter and the Rao’s Sauce, too haha Needless to say, I’m jealous of you both for all the amazing food finds! And this soup looks amazing! It reminds me of my favorite one that my grandma makes, except she uses rice! Can’t wait to try it with the farro!

  3. Luci's Morsels
    November 10, 2015 / 4:13 pm

    I love farro. The nutty flavor and consistency are so delicious!! This looks perfect for a cold day!