Vegan Farro and Hearty Greens Soup (Instant Pot and Stovetop)
Cook the farro grains first, either in a pressure cooker or stovetop. The pressure cooker saves a whole lot of time! The cooking time here does not include cooking the farro--farro cooking time varies according to what type of farro you use. Cook the farro earlier in the day, or the day before, and your soup will be on the table in 30 minutes. Makes about 8 servings.
Servings: 8 servings.
- 1 cup farro (see note)
- 2 tablespoons olive oil
- 2 leeks, white parts only , halved lengthwise and thinly sliced crosswise into half-moons
- 2 ribs celery, including the leaves , chopped in ¼-inch pieces
- 2 cloves garlic , minced
- 8 cups vegetable broth
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground sumac
- 1 bunch mixed greens, or 1 variety of green, stems removed and discarded, leaves chopped in 1-inch pieces (kale, mustard greens, chard, and/or collards
- 1/3 cup finely chopped cilantro
- Fine sea salt , as needed
Cook the farro:
Rinse the farro grains. Place in the pressure cooker pot. Cover with about 2 inches water above the grains. If you wish, add a couple whole cloves of garlic. (see notes for stovetop cooking.)
Lock the lid in place, making sure the steam vent is closed. Set the timer on Manual. For timing--follow the directions on your farro package and set the timer for one half the stovetop cooking time!) Let the pressure come down naturally. When the valve drops, open the lid. Drain and set aside. Wipe out the cooking pot. (If you wish, use the farro cooking water for some of the vegetable broth.)
Make the soup:
Set the dial to Sauté. Heat the oil a minute, then add leeks, celery, and garlic. Cook and stir until the leeks have softened, 5 to 6 minutes.
Add the vegetable broth, paprika, cumin, sumac, and greens. Lock the lid in place, making sure the steam vent is closed. Set the timer on Manual and Pressure Cook for 3 minutes. Carefully turn the pressure vent to release the steam.
Stir in the chopped cilantro and the cooked farro. Set the dial to Sauté and cook about 10 more minutes, until the farro is heated through.
Taste and add salt, if needed.
- I use whole grain emmer farro, which takes about 40 minutes in the pressure cooker. Pearled or semi-pearled farro have some of the bran removed, so they cook faster.
- Cook your farro ahead so it's ready when you are. Cooked farro freezes beautifully!
- If you cook more than you need for this recipe, freeze the rest and throw it in salads or another soup.
- For regular stovetop cooking: Cook the farro according to the directions on the package. For the soup, sauté the leeks, celery, and garlic 5 or 6 minutes. Add the broth, paprika, cumin, and sumac. Simmer 10 minutes. Stir in the chopped greens and cook another 10 minutes. Stir in the cilantro and cooked farro and heat through, about 5 minutes. Taste and adjust seasoning.