Roasted Savoy Cabbage and Farro Soup

If it were possible for a food to give you a big hug, then this soup would be the one. It is perfect for cold autumn days that make your bones cold.

Making this soup takes a bit of time, but I compensate by making an extra big batch and enjoy it for 3-5 days. The grains continue to soak up the liquids when stored, so you may need to supplement vegetable broth or water when re-heating the soup during the next day or two.

Here’s something else that I like about this soup – it costs very little to make. The farro is the most expensive item on the ingredients list, and that isn’t very expensive either.

I encourage you to give this recipe a try – I think it will become one of your favorite cold-weather soups that you might enjoy making until the first hints of spring arrive.

Difficulty: simple
Yield: makes 6-8 servings