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 so perfect for those cold autumn days that seem to chill your bones.

The soup does take a bit of prep time, but I compensate by making an extra big batch and enjoy it for several days. The grains will continue to soak up the liquids during storage time, so you may need to supplement some vegetable broth into the soup the next day or two. I don’t consider this a problem…and you can just add some water since there is so much flavor already built into the soup.

Here’s something else that will make you happy…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 can enjoy making until the first hints of spring arrive.

Yield: makes 6-8 servings

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