Hands-on Time
16 Mins
Total Time
1 Hour 11 Mins
Yield
Serves 4 (serving size: about 1 1/2 cups soup, about 1 teaspoon sage oil, and 1 1/2 tablespoons farro mixture)

How to Make It

Step 1

Preheat oven to 450°F.

Step 2

Combine cauliflower and 1 1/2 tablespoons oil on a jelly-roll pan coated with cooking spray; toss well to coat. Roast at 450°F for 35 minutes or until tender and browned, stirring every 10 minutes.

Step 3

Heat a Dutch oven over medium-low heat. Add 1 1/2 tablespoons oil; swirl to coat. Add onion and garlic; cook 10 minutes or until very tender, stirring occasionally. Add stock, salt, pepper, and cauliflower; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Place stock mixture and Millet Cream in a blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a clean towel over opening in blender (to avoid splatters). Blend until smooth (about 3 minutes). Return mixture to pan; heat on medium heat until thoroughly heated.

Step 4

Combine 1 1/2 tablespoons oil and sage in a small microwave- safe bowl; microwave at HIGH 45 seconds. Combine Crunchy Fried Farro and bacon in a small bowl. Ladle soup into 4 bowls. Top each serving with sage oil and farro mixture.

Chef's Notes

Executive Editor at Cooking Light, Ann Pittman, explores whole grain's all-around awesomeness in her new book, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice. This complete guide to healthy, hearty, and incredibly versatile whole grains includes something for everyone and offers innovative new techniques to ensure the most flavorful results. From simple, delicious sides to satisfying mains and sublime desserts, this James Beard Award-winning author educates, inspires and does not disappoint. Discover a whole new way of looking at whole grains, how they are prepared, and how they can be incorporated into a healthy diet at every meal.