Soup, Chili & Stew
Root Veggies, Millet and Farro Soup
Soft-textured millet and nutty and chewy farro mingle beautifully with hearty root vegetables and greens.
Servings and Ingredients
|7 c.||Hy-Vee vegetable cooking stock, divided|
|¼ c.||uncooked millet|
|⅓ c.||quick-cooking farro|
|1 tbsp.||Hy-Vee Select olive oil|
|1||large shallot, finely chopped|
|3 clove(s)||garlic, minced|
|¾ c.||dry white wine|
|2||medium carrots, peeled and cut into chunks|
|1||medium parsnip, peeled and cut into chunks|
|½ tsp.||Hy-Vee dried thyme|
|⅛ tsp.||cayenne pepper|
|1||medium fennel bulb, cored and thinly sliced|
|1 c.||chopped Swiss chard|
|Fennel fronds, for garnish|
- In a large saucepan, bring 3 cups vegetable broth to boiling. Add millet. Return to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Add farro. Return to boiling; reduce heat. Simmer, uncovered, for 10 to 15 minutes more or until grains are tender. Remove grains and any remaining broth from saucepan; set aside.
- In same saucepan, heat oil over medium heat. Add shallot and garlic; cook about 5 minutes or until shallot is tender.
- Add remaining 4 cups vegetable broth and wine to saucepan. Add carrots, parsnip, thyme and cayenne pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Stir in fennel and Swiss chard. Cook for 2 to 3 minutes more or until heated through. Stir cooked grains into soup. If desired, garnish with fennel fronds.
200 Calories per serving
Amounts Per Serving
- Total Fat: 3.5g
- Cholesterol: 870mg
- Sodium: 870mg
- Total Carbohydrates: 32g
- Protein: 4g
Vitamin A 100%
Vitamin C 25%
Hy-Vee Seasons Fall 2015.