Name: Vegan Creamy Mushroom and Farro Soup
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Olive oil - 1 tablespoon; Onion, finely diced - 1 small; Celery, roughly chopped - 2 stalks; Carrots, roughly chopped - 3; Finely chopped garlic - 1 teaspoon; Dried basil - 1 teaspoon; Dried oregano - 1 teaspoon; Mixed mushrooms, roughly chopped (cremini, portobello, white) - 1 pound; Salt - 1 teaspoon; Freshly ground pepper, or to taste - ½ teaspoon; Fresh celery leaves, chopped - ¼ cup; Unsalted vegetable stock - 1 (32 ounce) carton; Farro - ¾ cup; Tomato paste - 2 tablespoons; Low-sodium soy sauce (such as Bragg®) - 2 tablespoons; Coconut milk (such as Aroy-D) - 1 (14 ounce) can

Ingredients for - Vegan Creamy Mushroom and Farro Soup

1. Olive oil 1 tablespoon

2. Onion, finely diced 1 small

3. Celery, roughly chopped 2 stalks

4. Carrots, roughly chopped 3

5. Finely chopped garlic 1 teaspoon

6. Dried basil 1 teaspoon

7. Dried oregano 1 teaspoon

8. Mixed mushrooms, roughly chopped (cremini, portobello, white) 1 pound

9. Salt 1 teaspoon

10. Freshly ground pepper, or to taste ½ teaspoon

11. Fresh celery leaves, chopped ¼ cup

12. Unsalted vegetable stock 1 (32 ounce) carton

13. Farro ¾ cup

14. Tomato paste 2 tablespoons

15. Low-sodium soy sauce (such as Bragg®) 2 tablespoons

16. Coconut milk (such as Aroy-D) 1 (14 ounce) can

How to cook deliciously - Vegan Creamy Mushroom and Farro Soup

1 . Stage

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 . Stage

Uncover and add celery leaves, vegetable stock, farro, tomato paste, and soy sauce. Simmer until farro is cooked, 25 to 30 minutes.

3 . Stage

Pour in coconut milk and heat until soup is warmed through, 5 to 10 minutes.