Vegan Creamy Mushroom and Farro Soup

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.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 428 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 2

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

Step 3

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