THE RECIPE JOURNAL · Main Course
Creamy Farro Soup with Mushrooms for Vegans
This comforting soup combines nutty farro and savory mushrooms in a rich, creamy base that's entirely plant-based. It's perfect for cozy nights when you want something hearty and satisfying without any dairy.
FROM THE KITCHEN • Creamy Farro Soup with Mushrooms for Vegans
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Saut Vegetables and Herbs
Start by heating some olive oil in a pot over medium heat. Toss in the chopped onion, celery, and carrots, and cook them until the onion turns soft and translucent—this usually takes about 3 to 5 minutes. Next, add the garlic along with the basil and oregano, cooking everything for just about 30 seconds until fragrant. Stir in the mushrooms, then season with salt and pepper. Cover the pot and let it cook gently over medium-low heat, giving it a stir now and then, for around 10 minutes.
02
Simmer Farro and Veggies
Once that’s done, uncover the pot 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.
Why you’ll love it
This soup is hearty and rich without any dairy. The farro adds a wonderful chewy texture, while the mushrooms bring an earthy depth. It’s satisfying and full of plant-based goodness, perfect for chilly days.
How to serve
Serve the soup hot with a sprinkle of fresh herbs like parsley or thyme. Pair it with crusty bread or a simple green salad to make a complete meal that’s both nutritious and comforting.
Storage & leftovers
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water or plant-based milk if it thickens too much. This soup also freezes well for up to 3 months.
