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.

Vegan Creamy Mushroom And Farro Soup Ingredients

• 1 tablespoon olive oil

• 1 small onion, finely diced

• 2 stalks celery, roughly chopped

• 3 each 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

• teaspoon freshly ground pepper, or to taste

• cup fresh celery leaves, chopped

• 1 (32 ounce) carton unsalted vegetable stock

• 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)

How to Make Vegan Creamy Mushroom And Farro Soup

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.

Vegan Creamy Mushroom And Farro Soup Nutritions

• Calories: 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:

Vegan Creamy Mushroom And Farro Soup Reviews

• I made this just as the recipe was written. It is amazing I make lots of different soups throughout the year and this is my new favorite. All of the flavors blend together so well and the coconut milk makes it so creamy and rich. Thanks for the awesome recipe

• This soup is rich in flavor and complexity. I like the mix of three different mushrooms and the coconut milk provided a very nice finish of texture and body. It is a great vegan recipe

• Made recipe as written. Lots of flavor, textures, and very creamy. Perfect soup for a cold day When I make this again, I will cut back on the soy sauce, it was a little too salty for my personal preference. Otherwise it was delicious Recommend keeping lid on while farro is cooking (did not see that written in the instructions) to keep from losing any more moisture from the broth than the farro will absorb. Thanks for sharing a great recipe, will definitely make again

• Delicious Couldnt find farro at the grocery store (Covid-19 shopping) so substituted a cup of pearl couscous instead and that worked fine. We added a teaspoonful of sherry to each of our bowls just before consuming: sublime (and, I think that adding sherry did not take away the VEGAN status of this dish?) Will make again+

• Delicious I threw in some leftover duck confit which didnt hurt it one bit. Can the soup be frozen, anyone?

• Great flavor Very filling.