Vegan Creamy Mushroom and Farro Soup Recipe

Recipesfull introduces to you: Cinco de Mayo Recipes. (Vegan Creamy Mushroom and Farro Soup Recipe). Farro is rich in protein, fiber, and iron. This soup will make 4 servings as a main or 6 to 8 for a light lunch. The coconut milk adds a slightly creamy texture to the soup, which pairs well with the slightly chewy farro.

Brief

Prep 15 mins

Cook: 45 mins

Total: 1hr

Servings: 4

Yield: 4 servings

Vegan Creamy Mushroom and Farro Soup Recipe

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)

Southwestern Egg Rolls

Soup, Stew and Chili

Directions

Step 1

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.

Step 2

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

Step 3

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

Nutritional Information

Vegan Creamy Mushroom and Farro Soup Recipe

Servings Per Recipe:4

Calories: 427.5

% Daily Value *

Protein: 11.1g 22%

Carbohydrates: 47.5g 15%

Dietary Fiber: 5.2g 21%

Sugars: 7.8g

Fat: 25.9g 40%

Saturated Fat: 19.1g 96%

Vitamin A Iu: 9329.5IU 187%

Niacin Equivalents: 7.2mg 56%

Vitamin B6: 0.3mg 20%

Vitamin C: 11.2mg 19%

Folate: 59.7mcg 15%

Calcium: 82.1mg 8%

Iron: 6.4mg 35%

Magnesium: 121.7mg 44%

Potassium: 1125.8mg 32%

Sodium: 1198.1mg 48%

Thiamin: 0.2mg 22%

Calories From Fat: 233.3

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.