Recipe by: Brooke Lucy for Bluebird Grain Farms
A hearty garden soup, to boost your immune system while using up the last of the garden vegetables.
6 – 8 Servings
1 tablespoon olive oil or butter
2 cups sweet Onions, finely diced
2 quarts vegetable stock or water
*2 tablespoons curry or more to taste
1 teaspoon garam marsala
1 teaspoon freshly grated ginger
1 tablespoon garlic, finely mined
1 cup split emmer farro
1 bay leaf
2 medium carrots, diced
2 medium red peppers roasted, skin & seeds removed, diced
16 oz. firm tofu, cubed
1 medium zucchini, cubed
4-6 chard leaves, thinly sliced
Fresh ground pepper
2 tablespoons freshly squeezed lemon juice
Parsley for garnish
Heat the olive oil or butter in a large pot. Add diced onions and sauté on medium heat until onions are translucent; about 10-12 minutes. Add curry, garam marsala, ginger, and garlic, pinch of salt and sauté for 5 minutes until spices are incorporated. Add split farro, sauté for another 5 minutes or until farro starts to “pop”. Add stock, bay leaf, carrots, and roasted peppers. Simmer on medium- high, partially covered for 30 minutes (this soup can continue to cook on a low simmer until it is ready to serve). Ten minutes before serving add tofu, zucchini, chard, salt and pepper to taste. Turn heat off. Add lemon juice and garnish with fresh parsley.
*Curry is a combination of spices; cumin, coriander, cardamom, turmeric, mustard, and cayenne.