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.
Ingredients
- olive oil: 1 Tbsp
- onion: 1 piece (diced)
- stalks celery: 2 piece (chopped)
- carrots: 3 piece (chopped)
- garlic: 1 tsp (finely chopped)
- basil: 1 tsp (dried)
- oregano: 1 tsp (dried)
- mixed mushrooms, roughly chopped (cremini, portobello, white): 1 pound
- salt: 1 tsp
- pepper: 0.5 tsp (to taste, freshly ground)
- celery leaves: 0.25 cup (chopped, fresh)
- carton unsalted vegetable stock: 1 piece (32 ounce)
- farro: 0.75 cup
- tomato paste: 2 Tbsp
- low-sodium soy sauce (such as Bragg®): 2 Tbsp
- coconut milk (such as Aroy-D): 1 can (14 ounce can)
Metric Conversion
Stages of cooking
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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.
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Uncover and add celery leaves, vegetable stock, farro, tomato paste, and soy sauce. Simmer until farro is cooked, 25 to 30 minutes.
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Pour in coconut milk and heat until soup is warmed through, 5 to 10 minutes.
