Soup: United States – Sunny Lemon-Dill Farro Broth Soup

Serving Size: 6

Approximate Time

Prep 10 min

Cook 25 min

Total 35 min

Ingredients

2 tbsp (30 ml) extra-virgin olive oil
1 small onion, finely chopped
1 rib celery, finely chopped
1 small carrot, finely chopped
2 cloves garlic, thinly sliced
1 / 4 tsp red pepper flakes (optional)
1 / 2 cup (90 g) pearled farro, rinsed
6 cups (1.4 L) low-sodium vegetable or chicken broth
1 bay leaf
1 tsp finely grated lemon zest
1 to 2 tbsp (15 to 30 ml) fresh lemon juice, to taste
2 tbsp (8 g) chopped fresh dill
2 tbsp (8 g) chopped fresh parsley
1 / 2 to 1 tsp soy sauce or tamari, to taste
Kosher salt and freshly ground black pepper, to taste
Extra olive oil for finishing (optional)

Instructions

Warm the olive oil in a medium pot over medium heat. Add onion, celery, and carrot; cook, stirring, until softened and translucent, 5 to 7 minutes.
Stir in garlic and red pepper flakes; cook until fragrant, about 30 seconds.
Add the rinsed farro and toast, stirring, for 1 minute.
Pour in the broth, then add the bay leaf, lemon zest, and soy sauce. Bring to a boil, then reduce to a gentle simmer. Cook until the farro is tender but pleasantly chewy, 20 to 25 minutes.
Remove and discard the bay leaf. Stir in 1 tablespoon lemon juice, dill, and parsley. Taste and adjust with more lemon juice, salt, and pepper as needed.
Ladle into warm bowls and finish with a light drizzle of olive oil, if desired. Serve hot alongside the green bean casserole to cut through richness with bright, herbal lift.