- 1 cup farro rinsed
- 2 teaspoons avocado oil
- 1 yellow onion peeled and thinly sliced
- 4 ribs celery with leaves trimmed and diced
- 1 tablespoon plant-based butter optional
- 1 pint cherry tomatoes or use 1 (15-ounce) can diced tomatoes
- 6 cups vegetable stock
- 1 cup loosely packed chopped fresh mixed herbs such as basil, chives, or parsley
- 1 lemon juiced
- Salt pepper, and crushed red pepper to taste
Start the celery broth:
In a wide pot, heat the avocado oil over medium heat. Add the onion and cook until just beginning to soften about 5 to 7 minutes.
Add the celery and celery leaves and cook for 5 minutes until fragrant. If using, melt the plant-based butter into the pot until frothy. Season with salt and pepper and add a pinch of crushed red pepper.
Add the cherry tomatoes and cook for 4 minutes until the skins just barely begin to split open.
Calories: 318kcal | Carbohydrates: 53g | Protein: 14g | Fat: 8g | Sodium: 148mg | Fiber: 10g | Sugar: 6g | Vitamin C: 43mg