Vegan Creamy Mushroom and Farro Soup
Description
This vegan soup with mushroom and farro gets its creaminess from coconut milk, which pairs well with the slightly chewy farro.
Ingredients
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1 tablespoon olive oil
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1 small onion, finely diced
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2 stalks celery, roughly chopped
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3 carrots, roughly chopped
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1 teaspoon finely chopped garlic
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1 teaspoon dried basil
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1 teaspoon dried oregano
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1 pound mixed mushrooms, roughly chopped (cremini, portobello, white)
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1 teaspoon salt
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1/2 teaspoon freshly ground pepper, or to taste
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1/4 cup fresh celery leaves, chopped
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1 (32 ounce) carton unsalted vegetable stock
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3/4 cup farro
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2 tablespoons tomato paste
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2 tablespoons low-sodium soy sauce (such as Bragg®)
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1 (14 ounce) can coconut milk (such as Aroy-D)
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.