Looking to cultivate cozy with some soup recipes? This cozy farro and Brussels sprouts soup is vegan, bursting with zesty flavor and colorful veggies to boost immunity.
- 1/2 cup dry farro
- 2 large shallots
- 4 medium garlic cloves
- 1 inch nub ginger (1 tablespoon minced)
- 2 carrots
- 8 ounces mushrooms
- 16 Brussels sprouts
- 1/4 cup olive oil
- 1 teaspoon dried thyme
- 2 tablespoons vegan Worcestershire sauce
- 1 tablespoon soy sauce
- 15-ounce can cannellini beans
- 8 cups (2 quarts) vegetable broth
- 4 cups baby spinach leaves or chopped spinach
- Kosher salt, to taste
- In a saucepan over high heat, bring 3 cups water to a boil. Add the farro, stir once, and continue to boil uncovered for about 15 minutes, bubbling rapidly. Taste a grain of farro; if the grain is plump and tender, remove the pan from the heat and pour it into a strainer. If not, continue to cook and taste until tender. Brands of farro can vary, so adjust the cook time as necessary.
- Meanwhile, mince the shallots and garlic. Peel and mince the ginger. Peel and dice the carrots. Thinly slice the mushrooms.
- Shred the Brussels sprouts: Lay each sprout on its side, then thinly slice starting from the top and working towards the root. Then use your fingers to gently separate the shreds.
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the carrot and saute for 5 minutes. Add the shallot, garlic, ginger, mushrooms and Brussels sprouts and saute for 5 minutes, stirring often so the sprouts don’t get stuck to the bottom of the pan. Drain and rinse the beans.
- Add the farro, thyme, Worcestershire sauce, and soy sauce and stir. Add the beans and broth, then heat until warmed, about 5 to 7 minutes. Add the greens and heat until wilted, about 30 seconds. Season with kosher salt to taste (add pinches until the flavor pops — since all broths have different levels of salt, the exact amount varies).