Ingredients

• 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 , cremini, portobello, white
• 1 teaspoon salt
• 0.5 teaspoons freshly ground pepper , or to taste
• 0.25 cups fresh celery leaves , chopped
• 1 , 32 ounce
• 0.75 cups farro
• 2 tablespoons tomato paste
• 2 tablespoons low-sodium soy sauce , such as Bragg®
• 1 , 14 ounce

Instructions

1. 1 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.
2. 2 Uncover and add celery leaves, vegetable stock, farro, tomato paste, and soy sauce. Simmer until farro is cooked, 25 to 30 minutes.
3. 3 Pour in coconut milk and heat until soup is warmed through, 5 to 10 minutes.

Nutrition per serving