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Cozy One-Pot Fall Vegetable Soup with Farro

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A hearty, one-pot fall vegetable soup with farro that brings deep, earthy flavors and tender vegetables together in a single Dutch oven. Perfect for cozy gatherings and make-ahead meals.

Ingredients

Scale
  • 2 tablespoons olive oil (extra virgin preferred)
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 3 cloves garlic, minced
  • 2 large carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about ¾ cup)
  • 1 medium butternut squash, peeled and cubed (about 3 cups)
  • 1 medium sweet potato, peeled and cubed (about 2 cups)
  • 1 cup farro (semi-pearled preferred)
  • 6 cups vegetable broth (low-sodium)
  • 1 can (14.5 ounces) diced tomatoes, with juices
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • ½ teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste
  • 2 cups chopped kale, stems removed (curly kale preferred)
  • 1 tablespoon fresh lemon juice
  • ¼ cup freshly grated Parmesan cheese, for serving (optional)
  • Fresh parsley, chopped, for garnish

Instructions

  1. Prep your vegetables first. Dice the onion, carrots, and celery. Mince the garlic. Peel and cube the butternut squash and sweet potato into roughly ½-inch pieces. Keep the squash and sweet potato separate from the other veggies.
  2. Heat the olive oil in your Dutch oven over medium heat. Once it shimmers—about 2 minutes—add the diced onion. Cook for 4-5 minutes, stirring occasionally, until the onion turns translucent and starts to brown at the edges.
  3. Add the garlic, carrots, and celery. Stir everything together and cook for another 3 minutes. The garlic should smell fragrant but not burnt. If it starts to brown too quickly, lower the heat.
  4. Toss in the butternut squash and sweet potato. Stir to coat them in the oil and aromatics. Let them cook for 5 minutes, stirring occasionally. You’ll see the edges start to soften slightly.
  5. Add the farro, dried thyme, dried rosemary, and smoked paprika. Stir for about 1 minute until the farro is coated and smells toasty.
  6. Pour in the vegetable broth and diced tomatoes with their juices. Stir everything together, scraping up any browned bits from the bottom of the pot.
  7. Bring the soup to a boil over high heat, then immediately reduce the heat to low. Cover the pot and let it simmer gently for 30 minutes.
  8. After 30 minutes, stir in the chopped kale. It will look like way too much kale at first, but it wilts down significantly. Cover and cook for another 10 minutes.
  9. Remove the pot from the heat. Stir in the fresh lemon juice. Taste and adjust the seasoning with salt and pepper. I usually add about 1 teaspoon of salt and ½ teaspoon of pepper, but start with less and add more as needed.
  10. Let the soup rest for 5 minutes before serving. This allows the flavors to meld and the soup to cool to a comfortable eating temperature. Serve hot, topped with grated Parmesan and fresh parsley.

Notes

For the farro, semi-pearled is preferred for best texture. If using whole farro, soak overnight and add 10-15 minutes to cooking time. Don’t skip the lemon juice at the end—it adds brightness. The soup thickens as it sits; add broth or water when reheating. For freezing, consider making the base without farro and adding fresh farro when serving for best texture.

Nutrition

Keywords: fall vegetable soup, farro soup, one-pot soup, cozy soup, autumn soup, vegetable soup, healthy soup, comfort food

Find it online: https://zorbmeal.com/cozy-one-pot-fall-vegetable-soup-with-farro/