February 24, 2017

Curried Vegetable Soup with Split Farro & Tofu

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6 people


  • 1 tablespoon olive oil or butter
  • 2 cups sweet onions finely diced
  • 2 quarts vegetable stock or water
  • 2 tablespoons curry spice blend more to taste (Curry is a blend of cumin, coriander, turmeric, mustard, and cayenne)
  • 1 teaspoon garam masala
  • 1 teaspoon fresh ginger grated
  • 1 tablespoon garlic finely minced
  • 1 cup Bluebird Split Emmer Farro
  • 1 bay leaf
  • 2 medium carrots diced
  • 2 medium red peppers roasted, skin & seeds removed, and diced
  • 16 ounces firm tofu
  • 1 medium zucchini cubed
  • 4-6 chard leaves thinly sliced
  • sea salt and freshly ground pepper
  • 2 tablespoons lemon juice freshly squeezed
  • parsley chopped, 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 masala, ginger, and garlic, a 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.