Umm, apparently we are almost halfway through October? I seriously don’t know how we got here. Regardless, I am bringing you soup because that’s what we are supposed to do in October right?
This fall has been so weird. Between lots of traveling, a whole lot of 80-90 degree days and planning some upcoming home renovations, I haven’t made a single soup recipe since like…last April? Insane.
So today we are fixing that! This recipe is one I love to make all fall and winter long. It’s great fresh and piping hot, it’s delicious 2-3 days later and it’s ready in less than 30 minutes.
Wait – did I just say “less than 30 minutes?”
Yes. Yes I did.
While there are definitely those cozy winter afternoons when I love to labor over a hot stove for hours making soup, that’s not always realistic. This soup is perfect for those chilly, rainy nights when you just want to throw something healthy and satisfying together quickly!
Throughout the month of October, I have been teaming up with other blogger friends for a fun project called “10 Ways to Nourish in 31 Minutes.” As we head into the holiday season and then the long, dark winter months it is so easy to lose focus on nourishing your body and practicing self-care. Through this project we are posting fitness tips, wellness rituals and healthy recipes that you can use to continue to nourish your body throughout October and all year long!
If you have been following me on Instagram the last week or so, you will have seen some of these ideas and tips pop up! I encourage you to try them, check out the other women participating with me and hop on over to Instagram and let me know how you have liked it!
This recipe is my contribution to the project. For me, I feel most nourished when I am eating real foods, lots of vegetables and complete meals. It’s tough sometimes though because my family can be pretty picky when it comes to vegetables at meal time. One is more than enough, two they start thinking I am crazy and forget about serving them a salad! This soup has 5 different vegetables, has tons of satisfying farro and comes together in less than 30 minutes.
It’s a real winner in my book!
10 Ways to Nourish in 31 Minutes is an ongoing collaboration to help you feel your best throughout the month of October. Check out #10waysin31 to see all the tips given by our experts!
Loaded Vegetable Soup with Farro
- 2 tablespoons olive oil
- 2 large shallots, minced
- 3 medium carrots, diced
- 3 ribs celery, diced
- 1 large red bell pepper, diced
- 1 medium zucchini, diced
- 2 cups quick cooking farro
- 6 cups vegetable or chicken stock
- 2 bay leaves
- 1/4 teaspoon red pepper flakes
- 3 cups spinach (optional)
In a heavy bottomed pot, heat olive oil over medium heat until shimmering. Add in shallots, carrot and celery and saute, stirring frequently, until shallots start to caramelize, about 5 minutes.
Add bell pepper, zucchini and a pinch of salt and continue sauteing for 2-3 more minutes until vegetables start to soften. Add farro and let it toast along with the vegetables for about a minute
Add stock, bay leaves and red pepper flakes and bring to a boil. Once boiling, cover, turn heat down to low and simmer about 10 minutes or until farro is cooked. If you are using spinach, add spinach to the soup, stirring constantly until it starts to wilt and then quickly remove from heat.
If you are making big batches to freeze or for leftovers, I recommend adding the spinach fresh when you reheat it.
Quick cooking farro can typically be found in the rice section of the grocery store. I highly recommend Trader Joe's 10 minute farro as one bag is the perfect amount for this recipe. You can also substitute quick cooking barley.