Ingredients
- 1 tablespoon olive oil extra virgin, or safflower oil
- 1 large onion
- 5 cloves garlic minced
- 2 stalks celery diced
- 2 carrots diced
- 2 tablespoons tomato paste
- 5 cups water or vegetable stock (or half of each)
- 3 cups beets tops removed, not peeled, sliced
- 1/2 tablespoon fresh dill or dried
- 1/2 cup Bluebird Split Emmer Farro
- 1/4 cup fresh lemon juice
- 1 lemon zested fine
- sour cream or plain yogurt optional topping
- 1 egg hard boiled, sliced for topping
Methods
- Heat a heavy soup pot over medium heat. Add the oil and onion, stir, cover, and sweat the onion until soft.
- Add the garlic, celery, and carrots and cook for 5 minutes, stirring often.
- Add the tomato paste and mix well, continuing to cook for another minute.
- Gradually add the water or stock, beets, and dill. Bring to a boil, reduce the heat, cover, and simmer for 20 minutes.
- While the soup is cooking, in a separate small pan add 1/2 cup of split emmer farro to 1 1/2 cups of water. Simmer on low for 20 minutes, covered, until moisture is gone.
- Puree 1 cup of the soup with the split emmer farro, lemon juice, and zest.
- Stir back into the soup pot. Add salt to taste.
- Serve with a dollop of sour cream or plain yogurt if desired. Garnish each serving with parsley and sliced hard boiled egg.
