Even in the highest heat of summer I can’t help but find myself craving the comfort of a bowl – the ease of a one pot meal, and the nourishment found in long simmered veggies. Just as busy as the me that exists in Autumn, Winter and Spring, I’ve found the simplest way to remain lunchtime healthful, avoiding the fast casual bite out or the potato chip munch, is reliance on the convenience of leftovers. By dedicating an hour of our weekends to letting a pot simmer to perfection, popping it into the freezer, and defrosting over the course of a workweek, we allow ourselves the easiness of batch cooking, keeping our bellies, wallets, and spirits in check. A perfect mid afternoon pick-me-up or light summer meal, this Super-Green Farro Soup, made with a nutrient rich blend of seasonal zucchini, nutty farro, and heaps of spinach will leave you feeling light, vibrant, and nourished. Delicious hot or cold, I serve my soup with a knob of crusty bread or alongside a thick slice of creamy avocado toast.
Super Green Farro Soup [4 servings]
1 tablespoon olive oil
½ yellow onion, diced
2 cloves garlic, diced
1 large zucchini, cubed
1 medium carrot, diced
4 cups filtered water
1 cup unsalted vegetable stock
½ cup uncooked farro
5 cups (5 oz.) baby spinach
salt & pepper to taste
In a large Dutch oven or heavy pot heat olive oil over medium high heat until just shimmering. Add onion and garlic and sauté, stirring frequently, until onion just softens but doesn’t brown (about 4 minutes). Add zucchini and carrot and continue to sauté for an additional 4 minutes, or until all vegetables begin to soften.
Add the water, vegetable stock, and farro and bring pot to a boil. Reduce heat to simmer and cook for 20 minutes or until the vegetables and farro are tender. Remove pot from heat and stir in spinach until wilted.
Using a hand blender, carefully blitz until very smooth. Serve and enjoy!
Note: if you don’t have access to a hand blender, allow soup to cool then transfer to a stand blender. Blitz until very smooth then return soup to pot and return to simmer before serving.
Nutritional Information [per serving = about 2 cups]
150 Calories, 4.7g Fat, 27g Carbohydrates, 4g Fiber, 4.6g Sugar, 4g Protein [line][line]
Note: for those in the Washington, DC, Baltimore, MD, Charlottesville or Richmond, VA, Raleigh, Durham, or Chapel Hill, NC areas, snag your recipe ingredients through Relay Foods’ Meal Plan Service (!)