Kale Butternut Farro Soup
Prepare farro in advance and store in refrigerator. Cook in rice cooker on brown rice setting, 1 cup farro to 1 1/2 cups of water, or on stovetop following package directions.
Ingredients
- 1 Tbsp. extra virgin olive oil
- 1 sweet onion, chopped
- Salt & pepper
- 2-3 garlic cloves
- 8 cups chicken broth
- 3 cups turkey, or rotisserie chicken, in small pieces
- 1 lb. butternut squash, cooked
- 2 cups cooked farro
- 5 oz. kale
- 1-2 tsp. five spice powder or curry
- 1/4 cup grated Parmesan cheese
Instructions
- Heat oil in large soup pot over medium heat. Add onion, and season with salt and pepper. Saute the mixture until tender, about 5 minutes. Add garlic; cook for another minute. Season with salt and pepper.
- Add chicken broth, bring to a boil. Add in the turkey (or chicken), butternut squash, cooked farro, and spices; cook on low to medium heat for 10 minutes. Add the kale; gently stir. Place a lid on the mixture for 3 to 5 minutes. Serve with creme fraiche and sprinkle with five spice.