One-pot lemony spinach and farro soup

Name: One-pot lemony spinach and farro soup
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Mediterranean
Ingredients: 2 tbsp olive oil; 1 large carrot, unpeeled and cut into thin coins; Salt and black pepper; 2 tbsp tomato paste; 1 tsp dried oregano; 1 tsp ground turmeric; 1½ litres (about 6 cups) vegetable stock, or water; 200g (about 1 cup) pearled farro, or pearl barley; 140g (about 1 cup) fresh or frozen peas; 150g (about 5oz) baby spinach; 140g (about ¾ cup) grated parmesan, plus extra for serving, if desired; 1 large lemon, juiced (about 3 tbsp)

3 steps

Prep:10minCook:50min

The lemon and grated cheese stirred in at the end are the things that tie this up, so don’t be alarmed if the soup tastes a little underwhelming while it’s simmering. If you have a parmesan rind lingering in the fridge, add it along with the farro. Prep 10 min Cook 50 min Serves 4

Updated at: Fri, 19 Apr 2024 12:06:26 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories335.8 kcal (17%)

Total Fat9 g (13%)

Carbs55.4 g (21%)

Sugars6.3 g (7%)

Protein12.7 g (25%)

Sodium1344 mg (67%)

Fiber9.8 g (35%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 Tbspolive oil

1carrot

large, unpeeled and cut into thin coins

salt

black pepper

2 Tbsptomato paste

1 tspdried oregano

1 tspground turmeric

1.5 litresvegetable stock

or water

200gpearled farro

or pearl barley

140gfresh peas

or frozen

150gbaby spinach

140gparmesan

grated, plus extra for serving, if desired

1lemon

large, juiced

Instructions

Step 1

Put the oil in a large pot and set it over a medium-high heat until shimmering. Add the carrot pieces, season with a quarter-teaspoon of salt and cook, stirring occasionally, for about five minutes, until they start to colour in spots. Stir in the tomato paste, cook for about two minutes, until it darkens in colour, then stir in the oregano, turmeric and a few grinds of pepper, and cook for about 30 seconds, until fragrant.

Step 2

Add the stock and bring to a gentle boil (cover the pot to speed this up). Add the farro, season with a teaspoon of salt, adjust the heat to maintain a simmer, and cook uncovered for about 30 minutes, until the farro is tender.

Step 3

For the last five minutes, stir in the peas and add the spinach in batches until wilted. When done, stir in the cheese and two tablespoons of lemon juice, and taste and season as needed with more salt, pepper or lemon. Serve topped with more grated cheese, if you like.