For the beet soup:
• 1 cup (200g) Dehusked Organic Emmer
• 3 cups (700ml) water
• 1 teaspoon salt
• 2 tablespoons butter
• 1/4 red onion, finely chopped
• 1/4 teaspoon salt
• 1 clove garlic, finely chopped
• 1 teaspoon honey
• 16oz (450g) cooked beets
• 2 cups cold vegetable broth
• Salt and black pepper to taste
For the topping:
• 1/2 cup Greek yogurt
• 2 tablespoons chopped chives
• 2 tablespoons chopped pistachios
• Orange zest
Farro Beet Soup
Pour the Dehusked Organic Emmer and water in a medium sized pot. Bring to a boil then add the salt and reduce the heat to simmer. Cook for 30 minutes.
Melt the butter in a medium pot over medium low heat. Add the red onion and salt; cook until the onions are translucent, but not browned. Now add the garlic and honey and cook for another minute. Remove from heat.
In a blender, add: beets, 1 cup vegetable broth and the onion/garlic mixture. Blend until smooth, adding more vegetable broth if needed to arrive at a soup-like consistency.
Add the contents of the blender into a medium sized pot and bring to a simmer.
Now that the farro is ready, drain and add to the pot with the beet soup. Heat for a few minutes on medium heat until warm, then ladle into bowls. Top with a spoonful of Greek yogurt and some chives, pistachios and orange zest. Buon appetito!
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