adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Vegan Creamy Mushroom and Farro Soup
Vegan Creamy Mushroom and Farro Soup
0 Likes
Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Creamy vegan mushroom and farro soup with coconut milk for a satisfying bite.
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)
  • 0.5 teaspoon freshly ground pepper, or to taste
  • 0.25 cup fresh celery leaves, chopped
  • 1 (32 ounce) carton unsalted vegetable stock
  • 0.75 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)
Instructions:
  • In a pot over medium heat, warm olive oil. Add onion, celery, and carrots. Sauté until onion is tender, about 3 to 5 minutes. Stir in garlic, basil, and oregano; cook for 30 seconds. Add mushrooms, salt, and pepper. Cover and simmer on medium-low heat for 10 minutes, stirring occasionally.
  • Add celery leaves, vegetable stock, farro, tomato paste, and soy sauce. Let simmer for 25-30 minutes until the farro is perfectly cooked. Uncover and enjoy the delicious flavors coming together.
  • Warm the soup by pouring in coconut milk and heating for 5 to 10 minutes.

Similar Recipes