This hearty soup combines nutty farro and savory mushrooms in a rich, creamy base that’s completely plant-based. It’s the perfect cozy meal to warm you up on chilly days while keeping things light and nourishing.
Start by warming 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.
02
Simmer Farro and Veggies
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.
03 / EXTRA DETAILS
Good to know.
Cook's tip
- Rinse the farro well before cooking to remove any debris and reduce cooking time.
- Use a mix of mushrooms like cremini, shiitake, and button for a deeper flavor.
- To get a creamy texture, blend a portion of the soup before adding the rest back in.
Why you’ll love it
This soup is hearty and full of flavor, combining the nutty texture of farro with earthy mushrooms. The creamy vegan base makes it comforting without any dairy, perfect for a cozy meal that feels both nourishing and satisfying.
Serving ideas
Serve warm with a sprinkle of fresh herbs like parsley or thyme for brightness. A side of crusty bread or a light green salad pairs well to complete the meal.
Storage & leftovers
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove, adding a splash of water or plant milk if the soup has thickened too much. It also freezes well for up to 3 months.
