Smoked Paprika Garlic Soup

Prep Time 10

Cook Time 25

Servings

3 tbsp olive oil
1 bunch scallions, thinly sliced, white/light green and dark green parts separated
6 cloves garlic, roughly chopped or thinly sliced*
1 ½ tsp kosher salt, divided
2 tbsp tomato paste
1 tbsp + 1 tsp smoked paprika
1 tsp ground cumin
½ tsp black pepper
6 cups water
1 cup farro
1 (15 oz) can white beans, drained and rinsed
1 tbsp soy sauce or tamari
4 large eggs, whisked
Plain whole milk Greek yogurt or sour cream, for topping
Black pepper, for topping
Olive oil, for topping
Lemon wedges
*Don’t chop the garlic too small or fine or else it can burn more easily.
Note on adding eggs: ~ if you want egg chunks in your soup, don’t stir the soup when you pour in the eggs. If you want a thicker, creamy soup without egg chunks, then stir the soup slowly as you pour in the eggs. I like it both ways, you can’t go wrong!
For a protein boost: ~ top the soup with sliced grilled or pan-fried sausage.
For a dose of greens: ~ stir in fresh or frozen spinach or chopped kale at the end until wilted down.

Thinly slice 1 bunch scallions (white/light green and dark green parts separated)
Roughly chop or thinly slice 6 cloves garlic
Make the soup

In a large pot over medium heat, warm the olive oil. Add the white and light green parts of the scallions, garlic, and ½ teaspoon salt. Cook until softened, stirring often, about 2 minutes.
Add the tomato paste, smoked paprika, cumin, and pepper and cook, stirring constantly, for about 30 seconds to toast the spices.
Stir in the water, farro, beans, soy sauce and remaining 1 teaspoon salt. Bring to a boil over high heat, then reduce to medium-low to maintain a simmer for 20 minutes, or until the farro is cooked through, stirring halfway.
Increase heat to medium-high and bring to a boil. Very slowly pour in the whisked eggs (see note). Turn off the heat and let it sit until the eggs become mostly cooked, about 30 seconds (the heat of the broth will continue to cook the eggs). Give the soup a stir to combine.
Serve topped with a dollop of yogurt, the green parts of the scallions, black pepper, a drizzle of olive oil, and a squeeze of lemon.

Substitutions:

To make vegan, use a vegan yogurt or sour cream. You could skip the yogurt, if needed, and top with extra lemon.
To make gluten-free, you can substitute the farro with jasmine rice. Brown rice would work too, but it will take longer to cook (about 45 minutes), so you’ll want to add an extra cup or two of liquid. If the liquid level starts looking low, just add more water or cover the pot.
You could also use pasta in place of farro (gluten-free would work for another sub). If you plan on having leftovers, it’s best to cook pasta separately so it doesn't get mushy in the soup.
If you don’t have scallions, you can sauce ½ a yellow onion and top the soup with any fresh chopped herb (parsley or dill would be yummy).
Any bean variety can be used.

Store leftovers in an airtight container in the fridge for up to 6 days or freeze for up to 2 months.

Warm leftovers up in the microwave or on the stove until warmed through. The farro will soak up the liquid, so it will be more stew-like. Be sure to taste and season with salt and lemon, if needed. Top with all the toppings.
This would be delicious topped with sliced sausage or cooked ground sausage.