Vegan Creamy Mushroom and Farro Soup

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)