I’m obsessed with wholegrain British Emmer (aka Farro).
It’s an accent grain that has made a comeback in recent years. It’s also used in many of our popular British pastas.
It’s a super winter warmer and an excellent replacement for all kinds of rice, particularly risotto. It has a way more interesting, nutty flavour.
This spiced soup is super easy to make, takes 45 mins from start to finish (excluding soak time) and serves four people.
If you reheat you will need to add more water as the farro soaks everything up!
🌿 INGREDIENTS
- 200g wholegrain British Emmer
- 1 onion, finely chopped
- 2 cloves of garlic, chopped
- 1 chilli, chopped
- Salt & pepper
- 1 liter vegetable bouillon
- 1 tin chopped tomatoes
- Extra Virgin Olive Oil
🔪 METHOD
Soak the farrow in plenty of water for several hours.
Heat a little oil and fry off the onion, garlic and chilli. Add the drained farrow, season and add half the stock. Simmer for 20 mins.
Add the tomatoes and the rest of the stock and simmer for a further 20 mins.
Remove half the soap, blitz in a food processor and stir back in with a good glug of olive oil. Season and serve with fresh coriander.
