How to Make Vegan Creamy Mushroom and Farro Soup - A Step-by-Step Guide
When the weather turns cold and dreary, there's nothing quite like a comforting bowl of soup to warm you up and lift your spirits. And if you're looking for a delicious and satisfying option that's also healthy and vegan, then you need to try this Vegan Creamy Mushroom and Farro Soup. This hearty and flavorful soup is perfect for those chilly nights when you want something cozy and nourishing.
This soup is bursting with earthy mushroom flavor and the chewy texture of farro, making it ...
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)
- 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)
Information
- Prep Time: 15 mins
- Cook Time: 45 mins
- Total Time: 1 hr
- Servings: 4
- Yield: 4 servings
Nutrition
428 cal.
- Total Fat: 26g
- Saturated Fat: 19g
- Sodium: 1198mg
- Total Carbohydrate: 48g
- Dietary Fiber: 5g
- Total Sugars: 8g
- Protein: 11g
- Vitamin C: 11mg
- Calcium: 82mg
- Iron: 6mg
- Potassium: 1126mg