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Winter Soup of Red Chard, Rainbow Carrots, Brussel Sprouts, Farro and Chickpeas


I made this soup a few weeks ago on a chilly Sunday evening.  My father always said that cooking was simply “heating up ingredients.” That’s all I did here as I threw in the winter vegetables and watched them meld into this hearty and satisfying stew. Leftovers the following day were even better.  Overnight the farro had continued to break down, releasing a subtle creamy consistency – the perfect contrast to the slight bite of the brussel sprouts.

1 tablespoon coconut oil
1 onion
3 cloves garlic
6 rainbow carrots
15 brussel sprouts
1 bunch red chard –
1 1/2 cups chickpeas
1 cup farro
4 cups water
2 vegetable bouillon cubes
2 cloves
1 bay leaf
2 tablespoons dry sherry (optional)
salt, pepper and chili flakes to taste
Lemon oil to serve

Warm the coconut oil on medium heat for a minute. Add the onion and the garlic a few minutes later.  Add the brussel sprouts and give them a good stir to coat them in the oil and onion. Let them brown a bit on the outside stirring occasionally. Once the brussel sprouts have begun to break down (approximately 5-8 minutes) add the carrots and then the chickpeas. Cover the vegetables with the water. Throw in the bouillon cubes, bay leaf and cloves. To prepare the chard I cut off the lower stems but used some of the upper stems. Tear the leaves up a bit, or you can slice them into ribbons. Add the chard, sherry and farro. Season with salt, pepper and chili flakes. Cover and simmer for at least 45 minutes. To serve pour a bit of lemon oil over the top.

Makes 6 – 8 servings

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