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Vegan Creamy Mushroom and Farro Soup

Vegan Creamy Mushroom and Farro Soup

Cost $12, save $8

Source: Recommended by CookPal

  • 45 Min
  • 4 Servings
  • $12

INGREDIENTS

  • Base

    • 1 tablespoon olive oil
    • 🧅 1 small onion, finely diced
    • 2 stalks celery, roughly chopped
    • 🥕 3 carrots, roughly chopped
    • 🧄 1 teaspoon finely chopped garlic

  • Spices & Herbs

    • 1 teaspoon dried basil
    • 1 teaspoon dried oregano
    • 🧂 1 teaspoon salt
    • ½ teaspoon freshly ground pepper, or to taste

  • Main

    • 🍄 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
    • 2 tablespoons tomato paste
    • 2 tablespoons low-sodium soy sauce
    • 🥥 1 (14 ounce) can coconut milk

STEPS

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.

NUTRIENTS

Per 1 serving

🔥

428

Calories

  • 11
    Protein
  • 48
    Carbs
  • 26
    Fats

💡 Farro gives the soup a chewy texture - you can swap it for quinoa or barley for variation.For a lower-fat option, use light coconut milk instead of full-fat.Use a mix of fresh mushrooms like cremini, shiitake, and portobello for a richer flavor.