Hearty Mushroom, Farro & Ginger Soup {Vegan}
There are no "if"s, "and"s or "but"s about it - you have to make this hearty vegan Mushroom, Farro and Ginger Soup. The flavors are not to be missed! 247 calories and 4 Weight Watchers Freestyle SP
Servings: 4 Servings
Calories: 247kcal
Ingredients
- ½ ounce dried porcini mushrooms
- ¾ cup boiling water
- 2 teaspoon olive oil divided
- ½ medium onion chopped
- 3 carrots cut into half-circles
- 2 tablespoons minced fresh ginger
- 3 garlic cloves minced
- ¼ teaspoon red pepper flakes
- ½ teaspoon ground pepper
- ¼ teaspoon salt
- 1 pounds crimini or baby Bella mushrooms, thinly sliced
- ⅔ cup Bob's Red Mill farro
- 5 cups vegetable broth*
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- ¼ cup minced flat-leaf parsley
Instructions
- Place the porcini mushrooms in a medium bowl and pour the boiling water over top. Soak for 20 minutes. Remove the mushrooms and chops. Strain the liquid through a sieve set over a bowl. Reserve the liquid.
- Lightly coat a large saucepan with cooking spray. Heat 1 teaspoon of olive oil.
- Add the onion, carrots and ginger. Cook, stirring occasionally, until just tender, about 3 minutes.
- Stir in the garlic, red pepper flakes and salt and cook for 1 minute.
- Add the remaining 1 teaspoon of olive oil to the saucepan. Add the crimini mushrooms and cook until the mushrooms are tender, 4 to 5 minutes. Stir in the porcini mushrooms.
- Stir in the farro and cook for 2 minutes. Add the reserved porcini mushroom liquid and vegetable broth, bring to a boil and simmer until the farro is tender, about 45 minutes.
- Add the soy sauce, rice vinegar and parsley. Serve.
Notes
Weight Watchers Points: 4 (Freestyle SmartPoints), 6 (Points+)
*If you're watching your sodium intake, opt for low sodium broth.
When reheating the leftovers, add extra vegetable broth.
*If you're watching your sodium intake, opt for low sodium broth.
When reheating the leftovers, add extra vegetable broth.
Nutrition
Serving: 1.25Cups | Calories: 247kcal | Carbohydrates: 42.4g | Protein: 10.8g | Fat: 3.4g | Saturated Fat: 0.3g | Sodium: 1313.6mg | Fiber: 9.1g | Sugar: 7.2g