Let me tell you a little bit about how this soup saved my life.
Well, that’s being a bit dramatic I guess, but at the time, it truly was a lifesaver.
It was about 4 years ago. I had just given birth to my first baby girl, Zoe. She was a tiny little peanut, with an itty bitty cry, and the strength of a warrior. After about a week and a half of being home, I hit that wall as many first time parents do. I was EXHAUSTED. I was not one of those people who “loved the newborn phase”. I wish I was. I was just so damn tired.
We ended up hiring some part time help for a couple of weeks. This angel woman (who came from a recommendation), swooped into my house, got Zoe to sleep, and took care of me unlike I’ve ever been taken care of before. She made me nap, helped me with feeding, swaddling, bathing, you know, all the new stuff.
And she made me this soup.
You guys. I can’t even begin to tell you how this soup saved me. I was drowning, and this soup brought me back to life. I know, it sounds crazy. But it was just perfect. The timing and everything.
I’ve changed it up just a bit, to give it my own twist, but it’s packed with good for you, feel good foods. And of course, I had to top it with these garlic toasted breadcrumbs because they are everything!
So if you need a little pick me up, or just want a little taste of heaven, make this super easy, joyful, warm your heart soup.
A healthy and healing soup packed with fresh veggies, lentils and farro.
- 2 tablespoons olive oil
- 1 small onion, (grated (about 1 cup))
- 1 small zucchini, (grated (about 1 cup))
- 1 cup grated carrots
- 1 1/2 teaspoons salt
- 1/4 teaspoon pepper
- 1 1/2 teaspoons turmeric
- 1/2 teaspoon cumin
- 5 cups vegetable broth, (or chicken broth)
- 1/2 cup quick cook farro, (I use the 10 minute farro from Trader Joes)
- 1/2 cup red lentils
- 1 cup chopped kale or spinach
- Fresh lemon juice
For the garlic breadcrumbs
- 6–8 slices of french baguette, (cubed)
- 1 clove garlic
- Olive oil
- Heat the oil in a medium sized pot over medium/high heat. Add the onion, zucchini and carrots and cook for 1-2 minutes. Add the salt, pepper, turmeric, and cumin and cook for 2-3 more minutes. You should start to smell the spices toasting.
- Stir in the broth and bring to a boil. Once boiling add the farro and lentils and simmer over low heat for about 20 minutes or until lentils and farro are cooked through.
- Meanwhile, make the breadcrumbs. Add the bread and garlic into a food processor. Pulse until the bread is in small crumbs. Pour onto a baking sheet and toss with a little bit of olive oil and a pinch of salt. Bake for 5-7 minutes, or until golden brown.
- In the last couple of minutes of the soup cooking, add the chopped kale and stir until wilted then squeeze some fresh lemon juice and stir. Serve immediately and top with the toasted breadcrumbs.
It’s like a hug in a bowl.