Mushroom and Farro Soup with a Creamy Vegan Twist

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)

Step 1

Warm some olive oil in a pot over medium heat. Toss in the chopped onion, celery, and carrots, and let them cook until the onion becomes soft and see-through, about 3 to 5 minutes. Then add the garlic, basil, and oregano, cooking everything together for just about 30 seconds until fragrant. Stir in the mushrooms along with a good pinch of salt and pepper. Cover the pot and let it cook gently over medium-low heat, stirring now and then, for around 10 minutes.

Step 2

Take the lid off 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, which should take about 25 to 30 minutes. Finally, pour in the coconut milk and warm the soup through for another 5 to 10 minutes before serving.