Vegan Creamy Mushroom And Farro Soup Recipes

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VEGAN CREAMY MUSHROOM AND FARRO SOUP



Vegan Creamy Mushroom and Farro Soup image

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.

Provided by Bren

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 1h

Yield 4

Number Of Ingredients 16

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)
1 teaspoon salt
½ teaspoon freshly ground pepper, or to taste
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 (such as Bragg®)
1 (14 ounce) can coconut milk (such as Aroy-D)

Steps:

  • 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.
  • Uncover and add celery leaves, vegetable stock, farro, tomato paste, and soy sauce. Simmer until farro is cooked, 25 to 30 minutes.
  • Pour in coconut milk and heat until soup is warmed through, 5 to 10 minutes.

Nutrition Facts : Calories 427.5 calories, Carbohydrate 47.5 g, Fat 25.9 g, Fiber 5.2 g, Protein 11.1 g, SaturatedFat 19.1 g, Sodium 1198.1 mg, Sugar 7.8 g

VEGAN CREAMY MUSHROOM AND FARRO SOUP



Vegan Creamy Mushroom and Farro Soup image

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.

Provided by Bren

Categories     Soup

Time 1h

Yield 4

Number Of Ingredients 16

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
½ teaspoon freshly ground pepper, or to taste
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 (such as Bragg®)
1 (14 ounce) can coconut milk (such as Aroy-D)

Steps:

  • 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.
  • Uncover and add celery leaves, vegetable stock, farro, tomato paste, and soy sauce. Simmer until farro is cooked, 25 to 30 minutes.
  • Pour in coconut milk and heat until soup is warmed through, 5 to 10 minutes.

Nutrition Facts : Calories 427.5 calories, Carbohydrate 47.5 g, Fat 25.9 g, Fiber 5.2 g, Protein 11.1 g, SaturatedFat 19.1 g, Sodium 1198.1 mg, Sugar 7.8 g

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