As part of our journey to add more plant-based meals to our diet, we’ve been taste testing LOTS of vegan recipes. This one for mushroom soup with farro and kale has been a hit!
[Try our Vegan Breakfast Sausage and Granola, too.]
Loaded with meaty cremini mushrooms, chewy farro, and kale, this creamy soup will satisfy your palate and your hunger. The fact that it’s so good for you is a major bonus.
It’s a good source of protein, fiber, potassium, and vitamins A and C. Did we mention that it’s delicious? Because it is!
The delicious flavor comes from fresh herbs, onion, garlic, miso, and balsamic vinegar. The creaminess comes from cashews that are soaked, pureed with vegetable broth, and then blended into the soup. (Cashew cream is an amazing substitute for dairy.)
And let’s not forget the beauty of the kale. It’s bright green color livens up this soup, making it a feast for the eyes as well as the palate, and your health.
I hope you’ll give it a try. Adding more plant-based choices into our menus is good for our health and well-being, not to mention the health of our planet.
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Mushroom Farro Soup
Ingredients
- 2 tbsp. olive oil
- 1 medium yellow onion diced
- 1 tbsp. minced fresh rosemary
- 3 cloves garlic minced
- 20 oz. cremini mushrooms washed and sliced
- kosher salt and ground black pepper to taste
- 1 tbsp. balsamic vinegar
- ½ cup raw cashews soaked for at least 2 hours and drained
- 1 tbsp. light miso or 1 ½ tsp. of soy sauce
- 1 tbsp. nutritional yeast
- 8 cups vegetable broth divided, or use chicken broth if you're not going vegan
- 1½ cups cooked farro
- 3 cups packed, chopped kale
Instructions
- Add olive oil to a large soup pot or Dutch oven and heat over medium heat. Add the onions and sauté till soft and translucent, about 5 minutes.
- Add the rosemary and garlic to the pot and stir for another 30 seconds.
- Add the mushrooms and stir to coat them in the oil and onions. Season them with a good pinch of salt and a few cracks of black pepper. Let them sit for about a minute, then stir them and then let them sit for another minute or two. Continue to sauté until the mushrooms are tender, about another 3-5 minutes.
- Next, add the balsamic vinegar and stir, allowing some of the pungent vinegar aroma to evaporate.
- Remove about â…“ of the mushroom mixture to a blender along with the drained cashews, miso (or soy sauce), nutritional yeast, and two cups of the vegetable or chicken broth. Being careful – it's hot – blend on high until completely smooth and creamy, about 30 seconds. (See Notes about blenders.)
- Add the mixture to the soup pot along with the remaining broth and cooked farro, and stir till well combined.
- Bring the soup to a boil and let it simmer, uncovered, for about 10 minutes till slightly thickened. Add the kale and stir. Continue to simmer until the kale is wilted, about 3-4 minutes.
- Taste and and adjust seasonings as desired.