Root Veggies, Millet and Farro Soup

Recipe

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

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User Rating

3.35 out of 5 stars
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23 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.