Root Veggies, Millet and Farro Soup

Recipe

Soup, Chili & Stew
Root Veggies, Millet and Farro Soup

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User Rating

3.4 out of 5 stars
Rate it:
25 ratings

Recipe Data

5
Servings
1hr
Prep
1hr
Total

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Description

Soft-textured millet and nutty and chewy farro mingle beautifully with hearty root vegetables and greens.

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Servings and Ingredients

Ingredients
Serves 5
QuantityIngredientAdd
7 c.Hy-Vee vegetable cooking stock, divided
¼ c.uncooked millet
c.quick-cooking farro
1 tbsp.Hy-Vee Select olive oil
1large shallot, finely chopped
3 clove(s)garlic, minced
¾ c.dry white wine
2medium carrots, peeled and cut into chunks
1medium parsnip, peeled and cut into chunks
½ tsp.Hy-Vee dried thyme
tsp.cayenne pepper
1medium fennel bulb, cored and thinly sliced
1 c.chopped Swiss chard
Fennel fronds, for garnish

Directions

  1. 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.
  2. In same saucepan, heat oil over medium heat. Add shallot and garlic; cook about 5 minutes or until shallot is tender.
  3. 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.

Nutrition facts

Servings

200 Calories per serving

Amounts Per Serving

  • Total Fat: 3.5g
  • Cholesterol: 870mg
  • Sodium: 870mg
  • Total Carbohydrates: 32g
  • Protein: 4g

Daily Values

0%
Vitamin A 100%
0%
Vitamin C 25%
0%
Iron 8%
0%
Calcium 6%

Recipe Source:

Hy-Vee Seasons Fall 2015.