Ingredients
2tbspextra-virgin olive oil
1large yellow onion, chopped
1red bell pepper, chopped
1lbsweet potatoes,peeled and diced
¼tspsalt,more to taste
2tbspThai red curry paste
1cupuncooked farro
4cupvegetable broth
2cupwater
1canchickpeas
½bunch of kale
¼tspcayenne pepper
Preparation
In a large soup pot, heat the oil over medium heat until shimmering. Stir in the onion, bell pepper, sweet potato and salt. Sauté for five minutes, stirring occasionally, until the onion starts to soften.
Add the curry paste and stir until the vegetables are coated and the curry is fragrant, about 1 minute.
Add the farro, if that’s your grain of choice. Add the vegetable broth and water, and stir to combine.
Bring the mixture to a boil, then reduce the heat to a simmer and cook for 25 minutes.
Test the farro for doneness—if it’s tender and cooked through, add the chickpeas and kale. Stir to combine, and cook for 5 more minutes, or until the kale is cooked to your liking.
If you chose to use pre-cooked whole grains, add them now.
Taste, and season with more salt as needed. Balance the sweetness of the sweet potatoes, stir in the optional cayenne pepper.
Ladle the soup into bowls and serve. Leftovers keep well, covered and refrigerated, for about 4 days.
