Looking for a cozy, nutritious meal that comes together in a flash? Look no further than this Instant Pot Farro Soup with Lemon Ginger Broth! Bursting with vibrant flavors and packed with wholesome ingredients, this soup is not just a treat for your taste buds—it's a comforting hug in a bowl. With just 30 minutes of your time, you can whip up a delightful dish that serves four, making it perfect for family dinners or meal prep. Ready to dive into a recipe that will warm your soul and tantalize your senses? Let’s get started!
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 cup farro
- 4 cups vegetable broth
- 1 onion, chopped
- 2 carrots, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- Juice of 1 lemon
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Begin by gathering all your ingredients: 1 cup of farro, 4 cups of vegetable broth, 1 chopped onion, 2 diced carrots, 2 minced cloves of garlic, 1 tablespoon of freshly grated ginger, the juice of 1 lemon, salt, pepper, and 2 tablespoons of olive oil.
- Set your Instant Pot to the 'Sauté' function. Once it is hot, add 2 tablespoons of olive oil. Allow the oil to heat for about a minute.
- Add the chopped onion to the pot and sauté for about 3-4 minutes, or until the onion becomes translucent and fragrant.
- Stir in the diced carrots, minced garlic, and grated ginger. Continue to sauté for another 2-3 minutes, allowing the vegetables to soften and the flavors to meld.
- Next, add the 1 cup of farro to the pot, stirring well to combine it with the sautéed vegetables.
- Pour in the 4 cups of vegetable broth, ensuring that the farro is fully submerged. Season with salt and pepper to taste.
- Close the lid of the Instant Pot, making sure the valve is set to the 'Sealing' position. Set the Instant Pot to 'Manual' or 'Pressure Cook' mode on high pressure for 10 minutes.
- Once the cooking time is complete, allow the pressure to release naturally for about 10 minutes, then carefully switch the valve to 'Venting' to release any remaining pressure.
- Open the lid and stir the soup. Add the juice of 1 lemon, adjusting the seasoning with additional salt and pepper if desired.
- Serve the soup hot, garnished with fresh herbs or additional lemon slices if desired. Enjoy your Instant Pot Farro Soup with Lemon Ginger Broth!
Tips
- Prep Ahead: To save time, chop your vegetables and grate the ginger in advance. Store them in the fridge until you’re ready to cook.
- Flavor Boost: For an extra depth of flavor, consider adding a splash of soy sauce or a teaspoon of miso paste when you pour in the vegetable broth.
- Consistency Control: If you prefer a thicker soup, you can blend a portion of the soup after cooking and stir it back in. This will create a creamy texture without adding dairy.
- Fresh Herbs: Don’t forget to garnish your soup with fresh herbs like parsley or cilantro for a pop of color and an added layer of freshness.
- Customize It: Feel free to add other vegetables you have on hand, such as spinach, kale, or bell peppers, to make the soup even more nutritious.
- Storage: This soup stores well in the fridge for up to 4 days, and it can also be frozen for up to 3 months. Just reheat it gently on the stove or in the microwave when you’re ready to enjoy it again.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 8g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
