Description
There’s something grounding about cabbage farro soup. A comforting blend of tender cabbage ribbons and chewy farro in a herby broth, this soup is nostalgic, plant-based, and nutritious — a true seasonal favorite.
Ingredients
1 tbsp olive oil or water (for sautéing)
1 medium yellow onion, diced
3 garlic cloves, minced
2 carrots, peeled and chopped
2 celery stalks, finely chopped
1/2 head of green cabbage, shredded
3/4 cup pearled or semi-pearled farro (rinsed)
1/4 tsp crushed red pepper flakes (optional)
6 cups low-sodium vegetable broth
1 tsp dried oregano
1/2 tsp thyme
Salt and black pepper to taste
Juice of half a lemon
Fresh parsley (for garnish)
Instructions
1. In a large soup pot, heat olive oil over medium. Add onion, garlic, carrots, and celery. Sauté for 5–7 minutes.
2. Stir in shredded cabbage and cook for 5 more minutes.
3. Add rinsed farro, broth, herbs, salt, and pepper. Bring to a gentle boil.
4. Reduce heat, cover partially, and simmer for 30–35 minutes, stirring occasionally.
5. Finish with lemon juice and parsley. Adjust seasoning to taste.
Notes
Use pearled or semi-pearled farro to avoid mushiness.
For gluten-free version, swap farro with barley or brown rice.
Add potatoes, chickpeas, or miso for variations.
Soup reheats and freezes well; use airtight containers.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Plant-Based
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 6g
- Sodium: 500mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg
Keywords: cabbage, farro, vegan soup, healthy, meal prep