Steps to Prepare Thai Mushroom Soup Vegan

Vegan Creamy Mushroom And Farro Soup

This thai coconut soup is spicy, and flavorful, with creaminess from full fat coconut milk and just the right amount of acid from freshly squeezed lime juice and zest.

Recipe Summary Vegan Creamy Mushroom And Farro Soup

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 | Thai Mushroom Soup Vegan

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)

Directions

Info | Thai Mushroom Soup Vegan

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

TAG : Vegan Creamy Mushroom And Farro Soup

Soups, Stews and Chili Recipes, Soup Recipes,

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