Hearty enough to serve for dinner, but full of a salad's worth of vibrant dark-leafed greens, this soup is both satisfyingly and extremely verdant. Puréeing a little potato into the broth adds creaminess and body, while chile and lemon juice make it bright and spicy. If you don't have farro, you can leave it out, or substitute 2 cups of cooked rice (either brown or white). Farro adds a nice chewy texture and some heft to the bowl, but isn't strictly necessary.
Provided by Melissa Clark
Categories dinner, lunch, soups and stews, vegetables, main course
Time 1h10m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Melt the butter or heat the olive oil in the bottom of a large, heavy-bottomed pot over medium-high heat. Stir in the leeks and celery. Cook, stirring occasionally, until vegetables are tender, about 10 minutes. Stir in the garlic, rosemary and bay leaves; cook 1 minute more. Stir in the potatoes, stock, 2 cups water, 1 1/2 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil; reduce heat to medium and simmer, partly covered, until vegetables are tender, 30 to 40 minutes.
- Meanwhile, bring a medium pot of salted water to a boil. Add farro and cook according to the timing on the package until just tender, about 20 to 30 minutes. Drain.
- Discard rosemary branches and bay leaves from the soup pot. Add spinach, cilantro and parsley, and simmer uncovered until very soft, 5 to 8 minutes. Using an immersion blender, purée soup until smooth. (Alternatively, you can purée the soup in batches in a blender or food processor.) If the soup is too thick, add a little water. If it's too thin, let it simmer uncovered for another few minutes to thicken. Stir in lemon juice and more salt to taste. Stir in farro.
- To serve, ladle the soup into bowls and top with a drizzle of olive oil, a few drops of lemon juice, flaky salt, red-pepper flakes and a little grated cheese, if desired.
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Titi Monroe
[email protected]This soup was delicious! I loved the bright lemon flavor and the chewy farro. It was also very easy to make.
sylvester Egbru
[email protected]This soup was a bit bland for my taste, but it was still a good healthy meal. I would recommend adding some salt and pepper to taste.
Ashley Fw
[email protected]This was a great soup! It was easy to make and very flavorful. I especially liked the crispy shallots on top.
Muhammad salim
[email protected]This soup was amazing! I loved the combination of flavors and textures. The lemon was bright and tangy, the spinach was wilted and tender, and the farro was chewy and nutty. I will definitely be making this again.
Johannes Abby Mabena
[email protected]This soup was a bit too lemony for my taste, but I still enjoyed it. The spinach and farro were cooked perfectly, and the soup was very filling.
Bapji Rauniyar
[email protected]I loved this soup! It was so flavorful and comforting. The lemon added a nice brightness, and the spinach and farro gave it a nice texture.
Lynda Ruegsegger
[email protected]This soup was delicious! The lemon flavor was perfect, and the spinach and farro added a nice texture. I'll definitely be making this again.
CRYSTAL ANDERSON
[email protected]Meh.
Haji mujeeb
[email protected]This soup was just okay. The flavors were a bit bland for my taste, and the farro was a bit too chewy. I think I'll try a different recipe next time.
Matthews Moichela Makgoka
[email protected]This soup was a hit with my family! Even my picky eaters loved it. The lemon flavor was subtle but still noticeable, and the spinach and farro added a nice texture. I'll definitely be making this again soon.
MDaslam ali
[email protected]I'm always looking for new and exciting soup recipes, and this one definitely fit the bill. The combination of lemon, spinach, and farro was unexpected but worked really well together. I also liked that the soup was relatively easy to make.
Isabella Boss
[email protected]This soup was absolutely delicious! The flavors of the lemon, spinach, and farro came together perfectly. I also loved the crispy shallots on top. Will definitely be making this again!