Ingredients
- 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
Methods
- 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.
