While I’m on the “soups around the world” tour, I thought I would give this amazingly yummy soup recipe a try. Cookie and Kate made this soup with a thick stew-like consistency, but I was really craving something a bit soupy-er. I made a few changes here and there and ended up with a perfectly savory, nutty, spicy soup. The hubby loved it- even though it had kale in it! I substituted the brown rice from the original recipe with farro because I bought one of those 10 minute farro bags from Trader Joe’s like a year ago and I needed to use it. I think I actually would prefer this soup with farro over the brown rice due to the texture. This soup tastes great the next day when the flavors have had time to meld together. I cooked the farro separately from the soup however; you could just cook it in the soup and make it a one pot recipe -what whhhaaat! #swag. So get a little cray and make this soup. Few ingredients, big flavors!
Cook time: 15 minutes Makes: 2-3 servings
½ red onion, diced small
1 tablespoon fresh ginger, minced
2 garlic cloves, minced
2 cups kale, 1 inch strips
1 medium fresh tomato, diced
2.5 cups vegetable stock
½ cup unsalted peanut butter (chunky or smooth)
Sriracha sauce to taste
¼ cup tomato paste
¼ cup peanuts (optional)
1/2 cup uncooked farro
2. Bring vegetable stock to a boil in a large saucepan. Add onion, garlic, ginger, peanut butter, tomato paste and salt to taste to broth. Whisk until peanut butter melts into the soup
3. Add kale, farro and tomato to the soup and simmer for 10-15 minutes, until the farro is completely cooked.
4. Serve the soup over farro and garnish with chopped peanuts