A comforting soup combines hearty farro with rich, creamy mushrooms for a satisfying plant-based meal. Perfect for cozy evenings, it’s easy to make and full of warm, earthy flavors that everyone will love.
Prep Time15 min
Cook Time45 min
Total Time1 hr
Difficulty
Hard
Simple Cooking Tips
Rinse farro well before cooking to remove any dust or debris.
Use a mix of mushroom varieties for deeper flavor.
Stir the soup gently after adding the creamy base to keep it smooth and prevent curdling.
Ingredients
0/16
Why This Recipe Is A Favorite
This soup is a comforting blend of hearty farro and creamy mushrooms that feels rich without any dairy. It’s full of plant-based protein and fiber, making it both satisfying and nourishing on cooler days.
Step 1
Warm 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 a bit translucent—this usually takes about 3 to 5 minutes. Next, add the garlic along with the basil and oregano, stirring everything for about 30 seconds so the flavors wake up.
Step 2
Now, stir in the mushrooms, season with salt and pepper, then cover the pot and let it cook gently on medium-low heat. Give it a stir every now and then as it simmers for about 10 minutes. Once that’s done, uncover and add the celery leaves, vegetable stock, farro, tomato paste, and soy sauce. Let everything bubble away until the farro is tender, which should take around 25 to 30 minutes.
Step 3
Finally, pour in the coconut milk and warm the soup through for another 5 to 10 minutes. Give it a taste and adjust seasoning if needed, then it’s ready to serve!
49
people cooked this recipe
ByRyan Parker
Ryan shares simple recipes made for everyday cooking and easy family meals.
Serving Advice
Serve this soup warm with a slice of crusty bread or a fresh green salad. A sprinkle of fresh herbs like parsley or thyme on top adds a bright finish and extra aroma.
Best Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove to keep the texture creamy, adding a splash of water or plant milk if needed to loosen the consistency.
Frequently Asked Questions
Can I use other grains instead of farro?
Yes, you can substitute farro with barley, quinoa, or brown rice, but cooking times may vary.
How do I make the soup gluten-free?
Use a gluten-free grain like quinoa or rice instead of farro and ensure your soy sauce is gluten-free.
Can I use fresh herbs instead of dried basil and oregano?
Yes, use about 1 tablespoon of fresh herbs in place of 1 teaspoon dried, added toward the end of cooking for best flavor.
Is there a way to make the soup thicker?
To thicken, cook uncovered longer to reduce liquid or blend a portion of the soup and stir it back in.
Can I prepare this soup in advance?
Absolutely, it stores well in the fridge for up to 4 days and flavors improve after resting overnight.
What type of coconut milk works best?
Use full-fat canned coconut milk for a creamy texture and rich flavor.
Can I freeze the soup?
Yes, freeze in airtight containers for up to 3 months. Thaw in the fridge and reheat gently.
How do I adjust the seasoning if the soup tastes bland?
Add more salt, pepper, or a splash of soy sauce to enhance the flavors before serving.
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