Soup: United States – Sunny Lemon-Dill Farro Broth Soup

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 10 min

Cook 25 min

Total 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 tbsp (30 ml) extra-virgin olive oil
1 small onion, finely chopped
1 rib celery, finely chopped
1 small carrot, finely chopped
2 cloves garlic, thinly sliced
1 / 4 tsp (1.25 ml) red pepper flakes (optional)
1 / 2 cup (90 g) pearled farro, rinsed
6 cups (1.4 L) low-sodium vegetable or chicken broth
1 bay leaf
1 tsp (5 ml) finely grated lemon zest
1 to 2 tbsp (15 to 30 ml) fresh lemon juice, to taste
2 tbsp (8 g) chopped fresh dill
2 tbsp (8 g) chopped fresh parsley
1 / 2 to 1 tsp (2.5 to 5 ml) soy sauce or tamari, to taste
Kosher salt and freshly ground black pepper, to taste
Extra olive oil for finishing (optional)

Show original ingredient measurements

2 tbsp (30 ml) extra-virgin olive oil
1 small onion, finely chopped
1 rib celery, finely chopped
1 small carrot, finely chopped
2 cloves garlic, thinly sliced
1 / 4 tsp red pepper flakes (optional)
1 / 2 cup (90 g) pearled farro, rinsed
6 cups (1.4 L) low-sodium vegetable or chicken broth
1 bay leaf
1 tsp finely grated lemon zest
1 to 2 tbsp (15 to 30 ml) fresh lemon juice, to taste
2 tbsp (8 g) chopped fresh dill
2 tbsp (8 g) chopped fresh parsley
1 / 2 to 1 tsp soy sauce or tamari, to taste
Kosher salt and freshly ground black pepper, to taste
Extra olive oil for finishing (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Warm the olive oil in a medium pot over medium heat. Add onion, celery, and carrot; cook, stirring, until softened and translucent, 5 to 7 minutes.
Stir in garlic and red pepper flakes; cook until fragrant, about 30 seconds.
Add the rinsed farro and toast, stirring, for 1 minute.
Pour in the broth, then add the bay leaf, lemon zest, and soy sauce. Bring to a boil, then reduce to a gentle simmer. Cook until the farro is tender but pleasantly chewy, 20 to 25 minutes.
Remove and discard the bay leaf. Stir in 1 tablespoon (15 ml) lemon juice, dill, and parsley. Taste and adjust with more lemon juice, salt, and pepper as needed.
Ladle into warm bowls and finish with a light drizzle of olive oil, if desired. Serve hot alongside the green bean casserole to cut through richness with bright, herbal lift.

Warm the olive oil in a medium pot over medium heat. Add onion, celery, and carrot; cook, stirring, until softened and translucent, 5 to 7 minutes.
Stir in garlic and red pepper flakes; cook until fragrant, about 30 seconds.
Add the rinsed farro and toast, stirring, for 1 minute.
Pour in the broth, then add the bay leaf, lemon zest, and soy sauce. Bring to a boil, then reduce to a gentle simmer. Cook until the farro is tender but pleasantly chewy, 20 to 25 minutes.
Remove and discard the bay leaf. Stir in 1 tablespoon lemon juice, dill, and parsley. Taste and adjust with more lemon juice, salt, and pepper as needed.
Ladle into warm bowls and finish with a light drizzle of olive oil, if desired. Serve hot alongside the green bean casserole to cut through richness with bright, herbal lift.