INGREDIENTS:
750ml (3 cups) vegetable (or chicken stock if not vegan)
150g (5.3oz) semi-pearled farro or pearl barley
2 large handfuls of wild garlic (ramsons, ramps) shredded
2 tbsp tahini
Lemon juice to your taste
A handful of salad cress
A handful of toasted almond flakes
A handful of pomegranate seeds
DIRECTIONS:
1. Heat up the stock in a saucepan, add the farro, bring to the boil and let simmer for about 10-12 according to the packet instructions.
2. Just before the farro is done, add in the wild garlic and let simmer for a couple of mins until the leaves are wilted and then switch off the heat.
3. Whisk together the tahini and lemon juice until the mixture takes a hummus-like consistency.
4. Serve the soup in bowls topped with the lemon tahini, cress, almonds and pomegranate.
Source: Recipes From A Pantry
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