Mushroom Vegetable Medley Soup with Roasted Sweet Potato and Farro
Recipe type: Soup
Clean and Healthy full of flavor, color, vitamins, fiber and texture. The roasted sweet potato adds to the comfort food list.
  • Mushroom Vegetable Medley Soup
  • ½ cup Farro prepared as directed, set aside
  • 1 cup roasted sweet potato (prepare ahead of time)
  • 2 Leeks, sliced thinly, remove the outer layer, use only the white sections
  • 1 cup Portobello mushrooms, diced in chunks
  • ½ cup Shitake mushrooms, sliced thinly
  • 2 TB UP Extra Virgin Olive Oil (Used Coratina EVOO)
  • 1 cup carrots, sliced or cubed
  • ½ cup broccoli florets, cut up small
  • ½ cup cauliflower florets, cut up small
  • ½ cup red cabbage, cut up small sections (save to last for serving)
  • 1 – 2 boxes organic vegetable or chicken broth unsalted
  • 1 - 2 TB Medici Italian Spice Blend (Local Spicery)
  • Fennel Fused Extra Virgin Olive Oil to drizzle on top for serving
  1. Method:
  2. Cook and drain the Farro as directed, keep crunchy tender. Set aside.
  3. Mix the Extra Virgin Olive Oil in with the Medici Italian Spice Blend. Set aside for 5 minutes before using.
  4. Sauté leeks and mushrooms in the UP Extra Virgin Olive Oil & Medici Italian Spice mixture for about 4 minutes.
  5. Add the broth, stir well. Add the other vegetables excluding the red cabbage. Simmer at a low boil for about 6 minutes. Remove from heat keeping the vegetables tender crunchy. Do not overcook the vegetables.
  6. Serving: Add spoonful of roasted sweet potato and Farro into the soup bowl, then add a small spoonful of red cabbage on the top of each bowl served to keep the colors vibrant.
  7. Finally, drizzle the Fennel Fused Extra Virgin Olive Oil on top with a dash of Makai or Flower of the Ocean sea salt to finish.
  8. Option: You can use fresh kale leaves without stems instead or red cabbage. Add the fresh kale on top of the soup before serving.
Recipe by Capizzano Olive Oils & Vinegars at