Cozy Up to Fall!
Ingredients
• 2 tbsp of Ivy’s Peppa Sauce (Medium)
• 1 tbsp extra-virgin olive oil and butter
• 2 large fresh carrots, diced
• 2 celery stalks, diced
• 1 medium Vidalia onion, diced
• 8 ounces baby bella mushrooms, diced
• 4 cloves garlic peeled, minced
• 4 cups organic vegetable broth (low sodium)
• 2 cups small baking pumpkin purée
• 1 cup uncooked farro; pour cooked farro and water through a colander
• 1 sage, fresh sage sprig
• 1 bay leaf
• 1 handful of fresh basil or dried leaves
• 1 tsp ginger
• 1 tsp paprika
• 1 sprig of rosemary
• 1 tsp of celery seed
• 1 (15-ounce) can coconut milk unsweetened
• 1 (15-ounce) can chickpeas, rinsed and drained
• 2 large handfuls of fresh kale, finely chopped with tough stems removed
• Kosher sea salt and freshly-ground black pepper
Instructions
Sauté the veggies. Heat the olive oil in a large stockpot over medium-high heat. Add the carrots, celery and onion and sauté, stirring occasionally, for 5 minutes. Sauté the mushrooms, and garlic in butter and olive oil for about 5 minutes, stirring occasionally, for 4 minutes.
Simmer. Add the vegetable broth, pumpkin puree, farro, sage, ginger, celery seed, bay & basil leaves, rosemary, paprika, kale and stir to combine. Continue cooking until the soup reaches a simmer. Cover, reduce heat to medium-low, and cook for 30 minutes or until the farro is tender, stirring occasionally so that the farro doesn’t stick to the bottom of the pot.
Season. Remove and discard the bay leaf and sage. Add Ivy’s Peppa Sauce, the coconut milk, chickpeas, kale, and stir to combine. Taste and season with paprika, salt and pepper as needed.
