Sweet Potato And Beet Green Soup with Farro
Author: 
Recipe type: Vegan, can be made gluten-free
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
Ingredients
  • 2 TBSP olive oil
  • 1 small yellow onion, diced
  • 1 bunch beet greens (from about 4-6 beets), washed, stems removed and diced, leaves roughly chopped (*see recipe notes)
  • 3-4 cloves garlic, minced
  • 3 medium sweet potatoes, peeled and cut into 1-inch cubes (about 4 cups)
  • ½ tsp. each ground cumin, smoked paprika, and turmeric powder
  • 1 cup farro
  • 5-6 cups low sodium vegetable stock, or water, or a combination
  • ¼ cup fresh parsley, chopped
  • Salt and pepper, to taste
Instructions
  1. In a large pot, add the olive oil, onion, beet stems (reserve the leaves for later), garlic, and a big pinch of salt. Saute for about 5 minutes, or until the onions have begun to turn translucent. Add the cumin, paprika, and turmeric, and cook for another 1-2 minutes to toast the spices.
  2. Add the sweet potato and farro, followed by 5 cups of stock / water. Bring to a simmer, then cover and reduce the heat to low. Cook for about 45 minutes, or until the farro is tender.
  3. Add in the beet greens, and cook for a couple of minutes until wilted. Add salt and pepper to taste, and if the soup is too thick, a bit more water or stock. Stir in parsley at the very end.
  4. Soup can be served immediately, or cooled down and stored in the fridge for up to five days, or the freezer indefinitely. The farro will continue to absorb some more liquid as the soup cools, so if you reheat it and it seems too thick, add a bit more water or stock, and adjust the seasoning if necessary.
Notes
*Beet greens and stems are a wonderful ingredient, and taste very much like chard. I like to use beet greens because when I buy beets, I get two ingredients for the price of one. If you aren't a fan of beets and don't want to buy them just for their greens, you can swap the greens in this recipe for chard or kale. If you're using chard, the stems can be used in place of the beet stems. If you're using kale, the stems tend to be too woody, and should be discarded. The soup will still taste great without them.

Farro is a form of ancient wheat, and therefor does contain gluten. If you'd like to make this soup gluten-free, you can swap the farro for quinoa or lentils. This will vary the cooking time a little, depending on what you use. (Quinoa cooks rather quickly, so I would add it after the sweet potatoes are about halfway cooked).

You can also swap the farro for other grains like barley or spelt, but keep in mind these do contain gluten.
Recipe by Will Cook For Friends at https://www.willcookforfriends.com/2017/01/sweet-potato-and-beet-green-soup-with-farro-vegan.html