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.

Bren

Gallery

Recipe Summary

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

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

Nutrition Facts

428 calories; protein 11.1g; carbohydrates 47.5g; fat 25.9g; sodium 1198.1mg. Full Nutrition
Advertisement

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/24/2020
Delicious! Couldn't find farro at the grocery store (Covid-19 shopping) so substituted a cup of pearl couscous instead and that worked fine. We added a teaspoonful of sherry to each of our bowls just before consuming: sublime! (and, I think that adding sherry did not take away the VEGAN status of this dish?) Will make again+ Read More
10 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/23/2020
I made this just as the recipe was written. It is amazing! I make lots of different soups throughout the year and this is my new favorite. All of the flavors blend together so well and the coconut milk makes it so creamy and rich. Thanks for the awesome recipe!!! Read More
Rating: 5 stars
04/14/2020
Great flavor! Very filling. Read More
Rating: 5 stars
01/15/2021
This was excellent! So creamy, comforting and delicious!! We ate it with crusty bread. Followed the recipe except no celery cause I hate it and added a little cornstarch at the end to thicken it. Child loved it too. I will definitely make this again. Read More
Advertisement
Rating: 5 stars
05/24/2020
Delicious! Couldn't find farro at the grocery store (Covid-19 shopping) so substituted a cup of pearl couscous instead and that worked fine. We added a teaspoonful of sherry to each of our bowls just before consuming: sublime! (and, I think that adding sherry did not take away the VEGAN status of this dish?) Will make again+ Read More
Rating: 5 stars
04/03/2020
This soup is rich in flavor and complexity. I like the mix of three different mushrooms and the coconut milk provided a very nice finish of texture and body. It is a great vegan recipe! Read More
Rating: 4 stars
04/16/2020
Made recipe as written. Lots of flavor, textures, and very creamy. Perfect soup for a cold day! When I make this again, I will cut back on the soy sauce, it was a little too salty for my personal preference. Otherwise it was delicious! Recommend keeping lid on while farro is cooking (did not see that written in the instructions) to keep from losing any more moisture from the broth than the farro will absorb. Thanks for sharing a great recipe, will definitely make again! Read More
Advertisement
Advertisement