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Farro soup

Matthew Fort from Market Kitchen
Matthew Fort pays homage to the flavours of Central Italy with this wholesome, warming starter

Farro soup

Method

1. Cook the farro, chickpeas, lentils and pearl barley in a pot of boiling unsalted water, according to cooking times on the packets. Drain, and set aside.

2. Heat the oil in a saucepan and lightly fry the onions and carrots until the onions are translucent.

3. Add the pulses, and enough water or stock to make it as thick or as thin as you prefer. Bring to the boil, then season well with salt and pepper.

4. Pour into serving bowls. sprinkle over the chopped parsley and drizzle over some olive oil.

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Serves: 4

Prep: 5 min
Cook: 30 min

Ingredients
100g Farro, (pearled spelt)
100g Chickpeas
100g Lentils
100g pearl barley
1 tbsp extra virgin olive oil, plus extra for drizzling
2 Onions, finely chopped
2 Carrots, finely chopped
1 bunch Parsley, finely chopped