Creamy Vegan Mushroom and Farro Soup

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 cook them until the onion becomes soft and translucent—this usually takes about 3 to 5 minutes. Then add the garlic along with the basil and oregano, cooking everything for another 30 seconds so the flavors really come alive. Next, stir in the mushrooms, season with salt and pepper, and cover the pot. Let it cook on medium-low heat for about 10 minutes, giving it a stir now and then.

Step 2

Once the mushrooms have softened, uncover the pot and add the celery leaves, vegetable stock, farro, tomato paste, and soy sauce. Bring it all to a simmer and let it cook until the farro is tender, which should take around 25 to 30 minutes. Finally, pour in the coconut milk and warm the soup through for another 5 to 10 minutes before serving.