Cathy Katin-Grazzini
Cathy's Kitchen Prescription LLC
www.cathyskitchenprescription.com
 
 
Golden Beet and Farro Soup
 
Soups are my go-to dish when the mercury drops. They are delicious, comforting, so nourishing, and economical. Besides, who doesn’t appreciate a tasty dish that lasts for days? Golden Beet and Farro soup’s root vegetables, greens, and whole grains are a winning combo for fall and winter. Leeks, onions, and celery provide its aromatic foundation, whole farro lend a bit of chewy heartiness; golden beets and carrots add their earthy sweetness; and broccoli and beet greens balance flavors with their mild alkalinity. Golden beet and farro soup has negligible calories but plenty of fiber and flavor to keep bellies happily full and satisfied.
 
Prep 30 minutes for veg prep and farro precook
Cook 20 minutes
Serves 6 to 8
 
1/3 cup whole farro
3 tablespoons dehydrated mixed soup vegetables
1 large yellow or white onion, cut in a medium dice
1 leek, whites and greens, cut in ¼-inch slices
2 stalks celery, including leaves, cut in ¼-inch slices
1 medium-large carrot, peeled, cut in ¼-inch slices
1 bunch (3) medium golden beetroots, peeled, and cut in a large dice
4 medium yellow potatoes, cut in a large dice
2 quarts no-sodium vegetable broth or water
2 medium broccoli crowns, cut into spoon-sized florets
1 bunch golden beet greens, stems cut in ½-inch pieces, greens sliced in ½-inch ribbons
Grinds of black pepper
White miso paste, diluted with water in a 1:2 ratio, stirred until smooth
Garnish with chopped fresh parsley or dill, or a light sprinkle of fennel pollen

 
Rinse the farro. Place in a small saucepan, add the dehydrated soup vegetable mix, cover with cold water by ½-inch. Bring to a simmer, cover, and gently cook until al dente, in about 30 minutes. Check and stir occasionally, and add just enough water to cover, as needed. Set aside.
Heat a 5 to 6 quart soup pot on medium-low for 2 minutes. Add the diced onion, leeks, and celery, lower heat slightly, cover, and sweat the aromatics for 3 minutes or until they release their liquids.
Stir in the diced carrot, potatoes, and golden beets, adding a minimal amount of water, if needed, to prevent sticking. Cook for 5 minutes, stirring occasionally.
Add enough vegetable broth or water to cover the vegetables by an inch. Bring to a boil and lower to a gentle simmer.
Stir in the cooked farro, broccoli florets and beet stems.  Simmer for 5 minutes or until the broccoli is bright green but still slightly undercooked.
Stir in the beet greens and cook for the final few minutes until the greens are just tender. 
Grind pepper to taste. All the soup’s ingredients should be tender but intact and not overcooked.
Served in warmed soup bowls. Stir in 1 to 2 tablespoons of diluted white miso paste in each bowl, to taste. The soup doesn’t require a garnish, but if you prefer one, sprinkle chopped fresh dill or parsley, or a very light dusting of fennel pollen.