I’m Cath Manuel, and my Mission is to educate and inspire everyone, locally and globally, to care for themselves and the earth and grow healthy fresh food to enjoy and share with others.
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With Winter heading upon us, now is a great time to sample a few winter warming soups using fresh herbs and veggies from the garden.
This recipe is my adaptation of the delicious Italian soup Zuppa di Farro or farro and bean soup. I usually make a double batch as it’s wonderful to enjoy for lunch the next day…with a few crusty baguettes and a cheese platter…Mmmm!
I hope you enjoy this simple, yet delicious soup as much as my family does.
- 1 tablespoon quality oil
- 1 brown onion chopped
- 2 cloves garlic finely chopped
- 2 sticks celery chopped
- 2 carrots chopped
- 1 zucchini chopped - or any other fresh green veg, e.g. broccoli, choko, cauliflower
- 1 tin chopped tomatoes or 3 fresh tomatoes chopped
- bunch Bouquet garni - sprigs of rosemary, thyme (lemon thyme is delicious), oregano and parsley
- 1/2 cup white wine
- 1 cup brown rice or pearl barley
- 250g pancetta or quality bacon
- 6 cups of vegeatble stock or 6 cups water with home-made (Thermomix) veggie stock paste or purchased stock paste/powder.
TIP - use good quality, organic if possible, vegetable stock with no added preservatives or msg.
Pour in wine, gently stir and allow to evaporate - approx 8 minutes
Add brown rice or pearl barley and stock
Bring to the boil, reduce heat and simmer until rice/barley is cooked
Season with Salt and pepper
Serve with a garnish of fresh basil or parsley and grated parmesan cheese
Enjoy with a crusty baguette!