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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.

 


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