Grain Bowl Soup

Revisione paritaria di Redattori di ricette del Regno UnitoAutore Redattori di ricette del Regno UnitoPubblicato originariamente 28 Gen 2026

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This high-protein grain bowl soup is a sophisticated take on a comforting classic, combining the earthy depth of roasted wild mushrooms with the brightness of bursting heirloom tomatoes. By roasting the vegetables first, you lock in a concentrated savoury flavour that perfectly complements a rich bone broth base. It is a wonderfully textured dish, elevated by the addition of wholesome grains like spelt or farro and a vibrant, citrus-led herb oil that cuts through the richness.

Ideal for those seeking a nutritious yet filling meal, this versatile soup fits effortlessly into a healthy weekday routine. The addition of crispy roasted kale and garlic provides a satisfying crunch, making it feel more like a complete meal than a simple starter. Whether you use quinoa for a gluten-free option or pearl barley for a traditional finish, this bowl is a fantastic way to boost your daily protein intake.

Ingredients for Grain Bowl Soup

450g mixed wild mushrooms, cut into 1/4" slices
350g mixed baby heirloom cherry tomatoes
2 scalogni, affettati sottilmente
180ml extra-virgin olive oil, divided
1 1/2 cucchiaini di sale kosher, più altro
1/2 cup finely chopped dill (from about 2 bunches)
1/2 cup finely chopped parsley (from about 1 bunch)
60ml di succo di limone fresco
1 cucchiaino di miele
1/4 cucchiaini di fiocchi di peperoncino rosso tritato
1675ml homemade beef or chicken bone stock or low-sodium bone broth
725ml cooked grains, such as barley, quinoa, rice, farro, or spelt
1 large or 2 small bunches curly kale, stems removed, torn into pieces
4 spicchi d'aglio, affettati sottilmente

How to make Grain Bowl Soup

Arrange a rack in centre of oven; preheat to 218°C. Toss mushrooms, tomatoes, shallots, 2 tablespoons oil, and 1/2 teaspoons salt on a rimmed baking sheet. Roast until mushrooms are golden brown and tomatoes are deflating, about 15 minutes.

Whisk dill, parsley, lemon juice, honey, red pepper flakes, 120ml oil, and 1/2 teaspoons salt in a medium bowl; set aside.

Meanwhile, bring stock to a boil in a large pot over medium-high heat. Add cooked grains and let simmer 5 minutes. Add mushroom mixture and let simmer 5 minutes more. Season with salt.

While soup cooks, toss kale, garlic and remaining 2 tablespoons oil and 1/2 teaspoons salt on same sheet you used to roast mushrooms, then arrange in a single layer. Roast until kale is wilted and crisped in places, about 4 minutes.

Divide soup among bowls. Top with kale mixture and herbed oil.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.