Superfood - March-April 2017

SUPERFOOD

ANCIENT GRAINS

Farro & Tomato Soup

with Rosemary

INGREDIENTS

• 100g (3½oz) farro grain, rinsed
  and drained


• 1 tbsp olive oil


• 1 leek (100g/3½oz), trimmed and
  fi nely chopped


• 1 stick of celery (25g/1oz), trimmed
  and fi nely chopped


• 1 large clove garlic, peeled
  and fi nely chopped


• 2 tsp paprika


• 1 heaped tbsp fresh rosemary,
  fi nely chopped


• 3 heaped tbsp tomato purée


• 100ml (scant ½ cup) tomato passata


• 400g (14oz) canned borlotti beans,
  drained and rinsed


• pinch of salt and freshly ground
  black pepper, to taste


• rosemary, to garnish

SERVES: 4–6

PREP TIME: 10 MINUTES

COOKING TIME: 20 MINUTES

1. Bring a large pan of water to a boil,
   add the farro grain and cook for 10–12
   minutes until tender (according to packet
   instructions), drain.


2. Heat the olive oil in a large saucepan.
   Gently fry the leek and celery for
   5–8 minutes until soft ened. Add the
   garlic, paprika and rosemary and fry for
   a further minute until aromatic. Stir in the
   tomato purée and the passata. Add 1 litre
   (4¼ cups) of water and bring to a boil.
   Simmer for 10 minutes. Add the drained
   beans and farro and simmer for a further
   5 minutes. Remove from the heat.


3. Remove one third of the soup mixture
   and purée it in a blender or food
   processor before adding back to the
   pan with the rest of the soup.


4. Reheat gently, season with salt and
   pepper to taste. Serve in warmed bowls,
   garnished with rosemary.

PER SERVING (BASED ON 6 SERVINGS) 114kcals,

4.5g protein, 2.9g fat, (0.4g saturates), 15.9g carbs,

4.6g fi bre, 3.2g sugar, <0.1g sodium

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SF9_P30-35 Ancient Grains SHSD.indd 32 06/02/2017 10:52