In the Kitchen
Vegan protein with like warm, cozy fall flavor.View the Recipe
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During fall and winter, hearty soups hit the spot nearly every night.
The trouble is that canned soups tend to be loaded with excess sodium, and homemade soups often take hours and hours to make.
You won’t run into either problem with this Farro and Mushroom Soup, which is filled with nutrient-dense ingredients and required minimal kitchen time. Farro is also a perfect grain for soup, since its dense, chewy texture adds real substance to the dish, making it feel more like a filling meal.
Make it with vegetable broth and it’ll also be vegan.
WHY WE LOVE THIS RECIPE
Farro (also known as emmer) is an ancient grain that is high in protein and fiber, making this soup hearty enough to be a main dish. Mushrooms add vitamin B, zinc, and selenium, all of which are nutrients that can help fight off the sniffles. Shrooms also deliver a nice dose of vitamin D, which you really need during winter months when the sun’s rays are few and far between.
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