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Wild Garlic and Farro Soup

A lush wild garlic soup with farro.
Cook Time 15 minutes
Servings 2


  • 750 ml (3 cups) vegetable (or chicken stock if not vegan)
  • 150 g (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


  • 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.
  • 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.
  • Whisk together the tahini and lemon juice until the mixture takes a hummus-like consistency.
  • Serve the soup in bowls topped with the lemon tahini, cress, almonds and pomegranate.


Adapted from Magic Soup.