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 Vegan1 tablespoon olive oil1 small onion, finely diced2 stalks celery, roughly chopped3 carrots, roughly chopped1 teaspoon finely chopped garlic1 teaspoon dried basil1 teaspoon dried oregano1 pound mixed mushrooms, roughly chopped (cremini, portobello, white)1 teaspoon salt½ teaspoon freshly ground pepper, or to taste¼ cup fresh celery leaves, chopped1 (32 ounce) carton unsalted vegetable stock¾ cup farro2 tablespoons tomato paste2 tablespoons low-sodium soy sauce (such as Bragg®)1 (14 ounce) can coconut milk (such as Aroy-D)DirectionsInfo | Thai Mushroom Soup Veganprep: 15 mins cook: 45 mins total: 1 hr Servings: 4 Yield: 4 servings
TAG : Vegan Creamy Mushroom And Farro SoupSoups, Stews and Chili Recipes, Soup Recipes,
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