Recipe | Warm Farro & Cauliflower Soup

Adapted from Alice Waters, The Art of Simple Food

Ingredients List

• ¼ cup olive oil
• 1 onion, diced
• 1 carrot, diced
• 1 tsp coriander
• 1 tsp cumin
• 1 tsp smoked paprika
• ¼ tsp tumeric
• ¼ tsp chili flakes
• Salt and pepper
• 10 sprigs cilantro, chopped
• 1 cauliflower chopped
• 3 cups duck or chicken broth
• 3 cups water
• Yogurt, optional
• 1-2 cups Marsh Hen Mill Farro, cooked

Directions

1. Warm olive oil in a large, heavy bottomed pot over medium heat.
2. Add the onion, carrot and spices and cook until softened stirring often.
3. Add Cilantro, califlower, broth and water. Bring soup to a boil, stirring occasionally.
4. Reduce the heat to a simmer and cook until the cauliflower is tender.
5. Stir in the farro and serve warm. Top with yogurt.