Ingredients for farro soup, serves 6

• 200 g of organic farro
• 1 carrot
• 1 onion
• 1 celery stalk
• 1 bunch of mixed herbs
• 1 potato
• 2 cabbage leaves
• just over 1 litre of vegetable stock
• chilli pepper
• extra virgin olive oil
• salt

How to prepare farro soup

Soak the farro for at least 12 hours, changing the soaking water from time to time, then rinse under cold running water. Finely chop the carrot, celery and onion and sauté in olive oil. Stir, and after a few minutes add all the other vegetables, diced, along with the farro.

Add the stock and cook for 30–40 minutes. Season with salt and serve hot with a drizzle of raw olive oil and a pinch of chilli pepper.

Variations

For a heartier soup, you can add a cup of pre-boiled lentils 10 minutes before removing from the heat.

Notes and tips

Farro has a high fibre content — on average twice that of other cereals — which makes it rich in vitamins B1 and B6, both of which are very important for protecting the skin.