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Vegetarian, Meal soups and plant based

Winter vegetable and farro soup with parmesan

This is a hearty soup made with farro, carrots, celery and cabbage, topped with grated parmesan, serving 4 people. It takes 1 hour, rates as very easy, and costs €1.50 per person. The key is a long, gentle simmer for the farro, and adding the cabbage last so it keeps some bite.

A hearty soup of farro, carrots, celery and cabbage, topped with parmesan, this is a real one pot meal for winter nights.

Winter vegetable and farro soup with parmesan
Total time
1 h
Difficulty
Very easy
Cost per person
€1.50
Calories per person
550 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

This soup is nothing like a light broth, it is a complete meal that fills you up. The farro slowly plumps up in the broth and gives the soup a round, almost creamy texture, while the cabbage, added near the end, keeps a bit of crunch. Grated parmesan stirred in at the table changes everything, adding the salt and depth a plain vegetable broth is missing.

This is the kind of dish to make on a cold weeknight, when you want a meatless one pot meal that actually satisfies the whole family. Kids tend to go for it thanks to the parmesan, and it also works for a quiet Sunday dinner, set in the middle of the table with a bowl of extra parmesan on the side. Mon Chou brings it out as soon as the weather turns cold.

The ingredients

4 people

Pantry

  • Farrooften in the pantry 200 g
  • Vegetable brothoften in the pantry 1.2 l
  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Carrots 3
  • Celery stalks 2
  • Green cabbage 0.3
  • Onion 1
  • Thyme 3 sprigs

Dairy

  • Parmesan 60 g

Allergens Gluten, Celery, Lactose

The step by step recipe

  1. Cut the carrots, celery and onion into small dice, and thinly slice the cabbage.

    Remove the tough core from the cabbage, it cooks more slowly than the leaves.

  2. Sauté the diced vegetables in the oil, except the cabbage. 8 min

    Keep the heat medium, they should soften without browning.

  3. Add the farro, thyme and broth, then cover and let it simmer. 30 min

    Farro doesn't need soaking, but it benefits from a long, gentle simmer.

  4. Add the cabbage, continue cooking, then season with salt and pepper. 10 min

    Add the cabbage last so it keeps some crunch.

  5. Serve with grated parmesan and a drizzle of olive oil.

    Grate the parmesan at the last moment, it tastes much better that way.

Our tips to get it right

  • Cut all the vegetables roughly the same size so they cook evenly, instead of some pieces turning soft before others.
  • If your broth reduces too much while the farro cooks, top it up with hot water rather than cold, so you don't slow down the cooking.
  • Taste before adding salt, since both the parmesan and the vegetable broth already bring a good amount of saltiness.

The variations

  • Swap the farro for pearl barley or brown rice if that's what you have, adjusting the cooking time according to the package.
  • For a richer version, add smoked bacon bits and cook them with the vegetables at the start of the recipe.
  • For kids in a hurry, blend part of the soup before adding the cabbage, you'll get a smoother puree to serve with croutons.

What to serve it with

  • Grilled country bread
  • A glass of dry white wine
  • A simple green salad after

Storage

This soup keeps for 2 to 3 days in the fridge in a sealed container. It freezes well without the parmesan, which you should add fresh when reheating. Reheat gently on the stovetop with a splash of water or broth, since the farro keeps absorbing liquid as it sits.

Questions about this dish

Do you need to soak the farro before cooking it?

No, farro doesn't need soaking like some other whole grains. Just rinse it quickly and let it cook for the time indicated, about 30 minutes in the broth.

Can you swap the cabbage for another vegetable?

Yes, kale or sliced leeks work really well at the same step. Add them near the end of cooking too, so they keep some texture.

Can this soup be made ahead?

Yes, it's actually great made the day before, the flavor deepens overnight. Reheat it gently with a splash of broth if it has thickened too much.

How do you adapt this soup for young kids?

Blend part or all of the soup before adding the cabbage for a smoother texture. A generous handful of grated parmesan also helps win kids over to the vegetables.

How long does it take to make a winter vegetable and farro soup with parmesan?

Count 1 h in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a winter vegetable and farro soup with parmesan?

About 550 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a winter vegetable and farro soup with parmesan cost?

About €1.50 per serving, or €6.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, celery, lactose. Always check the labels of the products you buy.

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