Turkey Farro Vegetable Soup

myWholeLifeBy myWholeLife Team  , , ,   , ,

October 17, 2015

Are you looking to introduce an ancient grain to your diet and increase your intake of essential nutrients? Farro is a great choice for your homemade soups, salads and main dishes. A cup of cooked farro is higher in fibre and protein content than common wheat, with 14 grams of protein and 10 grams of fibre – it also wins when it comes to iron, it contains 24 percent of the recommended daily intake.

We can’t forget the Anicent tradition of drinking homemade bone broth, this is season to help you fight infections like the common cold and flu. In addition to being immune boosting, you will have shinier hair, improved digestion, and reduced joint pain and inflammation.

  • Yields: 8 to 10 Servings


8 cups bone broth

3 to 4 cups turkey meat (white & dark), diced

1 cup farro ancient grain

10 small organic nugget potatoes, cut in quarters

3 cups organic kale, chopped

3 large carrots, peeled and diced

3 organic celery stalks, diced

3 garlic cloves, crushed

1 tsp of basil

Black pepper and sea salt

Bone Broth

1 leftover turkey carcass

2 onions, chopped

2 organic celery stock chopped

2 carrots, chopped

2 garlic cloves

2 sprigs of fresh rosemary

1 tbsp black peppercorns

Sea salt

10 to 12 cups of water to cover


1In a large pot add the bone broth with all of the ingredients

2Cover and simmer until the Farro is tender, about 40 minutes

Bone Broth

1Cut or break the turkey carcass into piece and add to a large pot

2Add the vegatables, rosemary, peppercorns, and season with salt

3Cover with water and bring to a boil. Reduce the heat to simmer and cook for 4 hours. Remove from heat and strain

NOTE: Farro is not suitable for those with celiac disease, gluten intolerance or a wheat sensitivity. You can replace the farro with brown whole grain rice.


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