Egg Salad Enhanced with Relish
◷ 11 min
Main Course
Farro and Mushroom Soup: A Creamy Vegan Delight
This hearty soup combines nutty farro and earthy mushrooms in a rich, creamy base that's completely vegan. It’s perfect for cozy evenings when you want something warm, satisfying, and full of comforting flavors.
◷
1 hr
Total Time
♜
4
Servings
▥
Hard
Difficulty
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Ingredients
4
servings
Instructions
1
Saut Vegetables and Herbs
Start by warming some olive oil in a pot over medium heat. Toss in the chopped onion, celery, and carrots, and cook them until the onion turns soft and translucent, which usually takes about 3 to 5 minutes. Then, add the garlic along with the basil and oregano, stirring everything together for about 30 seconds until fragrant. Next, stir in the mushrooms, season with salt and pepper, cover the pot, and let it cook gently over medium-low heat. Give it a good stir now and then and cook for about 10 minutes until the mushrooms have softened.
2
Simmer Farro and Veggies
Once that’s done, remove the lid and add the celery leaves, vegetable stock, farro, tomato paste, and soy sauce. Bring everything to a simmer and let it cook until the farro is tender, around 25 to 30 minutes. Finally, pour in the coconut milk, stir it through, and warm the soup for another 5 to 10 minutes before serving.
Why You’ll Love This Recipe
This soup is hearty and comforting, yet light and healthy. The nutty flavor of farro pairs perfectly with the earthy mushrooms, creating a rich and satisfying dish. It’s creamy without any dairy, making it great for anyone following a vegan or plant-based diet.
Serving Suggestions
Serve this soup warm with a sprinkle of fresh herbs like parsley or thyme on top. It pairs nicely with crusty bread or a simple green salad for a complete meal. A drizzle of truffle oil can add an extra touch of indulgence.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. The soup may thicken when chilled; simply reheat gently on the stove and add a splash of water or plant-based milk to loosen the texture. It also freezes well for up to 3 months.
