Vegan Creamy Mushroom and Farro Soup recipe

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Ingredients

1 tablespoon olive oil
1 small onion, finely diced
2 stalks celery, roughly chopped
3 carrots, roughly chopped
1 teaspoon finely chopped garlic
1 teaspoon dried basil
1 teaspoon dried oregano
1 pound mixed mushrooms, roughly chopped (cremini, portobello, white)
1 teaspoon salt
½ teaspoon freshly ground pepper, or to taste
¼ cup fresh celery leaves, chopped
1 (32 ounce) carton unsalted vegetable stock
¾ cup farro
2 tablespoons tomato paste
2 tablespoons low-sodium soy sauce (such as Bragg®)
1 (14 ounce) can coconut milk (such as Aroy-D)

Nutrition Info

427.5 calories
carbohydrate: 47.5 g
cholesterol: : -
fat: 25.9 g
fiber: 5.2 g
protein: 11.1 g
saturatedFat: 19.1 g
servingSize: -
sodium: 1198.1 mg
sugar: 7.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat olive oil in a pot over medium heat. Add onion, celery, and carrots. Cook until onion is soft and translucent, 3 to 5 minutes. Add garlic, basil, and oregano and cook for another 30 seconds. Mix in mushrooms, salt, and pepper. Cover and cook, stirring occasionally, over medium-low heat for 10 minutes.

  2. Uncover and add celery leaves, vegetable stock, farro, tomato paste, and soy sauce. Simmer until farro is cooked, 25 to 30 minutes.

  3. Pour in coconut milk and heat until soup is warmed through, 5 to 10 minutes.

Recipe Yield

4 servings

Recipe Note

Farro is rich in protein, fiber, and iron. This soup will make 4 servings as a main or 6 to 8 for a light lunch. The coconut milk adds a slightly creamy texture to the soup, which pairs well with the slightly chewy farro.

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