My favorite soup.

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Sometimes, I just don’t have an appetite.  I love food, I’ll go to the ends of the earth for a quality cup of coffee or really good dumplings,  but sometimes, everything just makes me shrug.  when that happens, I know there is one answer.

I make a giant pot of this soup and it’ll sustain me all week.  Its both comforting and hearty, both familiar, yet unique.  Its spicy with loads of ginger and chiles, mellowed out with miso, avocado, and chewy farro.  You can eat it when you’re nauseous, or blasé or sick, or its just cold outside and you want the best soup ever.

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I got this recipe from a friend that has a magic way with food.  I thought to myself, soup? Who cares about soup? I do. We all do. Trust me. Its something special.  Don’t let the long list of ingredients scare you, you just throw everything into a pot!

Favorite Soul Soup

(adapted from The Red Rooster Café in Harlem)


1 ½ cups farro

2 T olive oil

1 red onion, chopped

2 tomatoes, coarsely chopped

1 T mild chili powder

3 inch cubed piece of ginger, peeled and minced

2 green chiles (seeded and minced)

1 tsp yellow mustard seeds

1 tsp salt

½ tsp white pepper

1 T white miso paste

2 T mirin

1 T soy sauce

2 c baby spinach

2 scallions, chopped

1 avocado chopped in ¼ inch cubes

juice of 2 lemons

2 T chopped cilantro

2 T chopped thai basil leaves

1 package of tempeh, chopped in ¼ inch cubes



Cook the Farro:

1.  Bring 4 cups of water to a boil

2.  Add 1 ½ cups farro and cook over medium high heat until done, about 30 minutes

3.  Drain well, and set aside

Prepare the Tempeh:

1.  bring a pan or cast iron pan to medium high heat

2.  add tempeh and a splash of olive oil, sautee until crispy and browned, about 10 minutes, and set aside

Make the soup:

1.  Heat the olive oil in a large pot over medium heat

2.  Add the onion, chili powder, ginger, chiles, garlic, and mustard seeds.  Sautee about 5 minutes, until the onion is softened

3.  Add 4 cups of water, and season with salt and white pepper, and bring to a simmer

4.  Stir in miso, mirin, and soy sauce, and simmer for 10 min

5.  Add the spinach, tomatoes, scallions, lemon juice, cilantro, basil, avocado, and farro

6.  Simmer until heated through

  1. That looks amazing! When you make it throughout the week, do you add the herbs, farro and avocado to each serving individually, or all at once as you make the big batch of soup? Also, the tomatoes were left off of the ingredient list — how many do you need?

  2. hi! thanks for the catch. Its two tomatoes, I added it in. I usually just put everything in when I make it and it keeps fine. Except I keep the farro separate because sometimes I want all soup and other times I want a lot of farro. Its really up to you!

  3. Such a good Monday meal! Detox…

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