Farro Beet Soup

4-6 servings
35 min.


  • 200g Farro Integrale Bio
  • 700ml Water
  • 2 tablespoons Butter
  • 1/4 Red Onion, finely chopped
  • 1 Garlic Clove, chopped
  • 1 teaspoon Honey
  • 450g Cooked Beets
  • 500ml Cold Vegetable Broth
  • To taste Salt
  • To taste Black pepper
  • Topping
  • 1/2 cup Greek Yogurt
  • 2 tablespoons Chives, chopped
  • 2 tablespoons Pistachios, chopped
  • Orange Zest


Pour the farro and water in a medium sized pot. Bring to a boil then add the salt and reduce the heat to simmer. Cook for 30 minutes.

Melt the butter in a medium pot over medium low heat. Add the red onion and salt; cook until the onions are translucent, but not browned. Now add the garlic and honey and cook for another minute. Remove from heat.

In a blender, add: beets, 1 cup vegetable broth and the onion/garlic mixture. Blend until smooth, adding more vegetable broth if needed to arrive at a soup-like consistency.

Add the contents of the blender into a medium sized pot and bring to a simmer.

Now that the farro is ready, drain and add to the pot with the beet soup. Heat for a few min- utes on medium heat until warm, then ladle into bowls. Top with a spoonful of Greek yogurt and some chives, pistachios and orange zest. Buon appetito!

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