Vegan Mushroom Soup with Farro

2 tablespoons Olive Oil
1 medium yellow onion, small dice
1 tablespoon minced fresh rosemary
3 cloves garlic, minced
1# Mushrooms, sliced
Sea Salt & Black Pepper, to taste
1 tablespoon Balsamic Vinegar
½ cup raw Cashews, soaked for at least 2 hours & drained
1 tablespoon Misco
1 tablespoon Nutritional Yeast
4 cupsVegetable Stock , divided
2 cups cooked Farro
2 cups chopped kale

1- Heat a large soup pot over medium heat. Pour in the olive oil and add the onions. Sauté the onions until translucent and very soft, about 5 minutes. If the onions start to brown on the edges, lower the heat.

2- Add the rosemary and garlic to the pot and stir until very fragrant, about 30 seconds.

3- Add all of the sliced mushrooms to the pot. Give them a quick stir and then let them sit for a full minute. Once the minute is up, stir them up and then let them sit again for another full minute. Stir them up after that and season them with pepper. Let them sit for another full minute. Once they start glistening, season the mushrooms with salt.

4- Add the balsamic vinegar to the pot and stir. Let some of the strong vinegar aroma evaporate a bit. The mushrooms should be pretty juicy at this point!

5- Remove ⅓ of the sautéed mushroom mixture and place it in an upright blender and add the drained cashews, miso, nutritional yeast, and 2 cups of the vegetable stock. Blend this mixture on high until completely smooth and creamy, about 30 seconds.

4- Pour the remaining vegetable stock into the pot. Add the cooked farro and kale to the pot as well.

This recipe was inspiration from our friends at The First Mess.
Creamy Vegan Mushroom Stew with Farro & Kale



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