VegBatch
← All recipes

Cozy Farro & Brussels Sprouts Soup

A brothy soup of chewy farro, shredded Brussels sprouts, mushrooms and white beans with a savory ginger-thyme base. It makes a filling one-bowl dinner and reheats well through the week.

4 · 30 min · soup · vegan

Ingredients

  • ½ cup farro, dry
  • 2 shallot, large
  • 4 clove garlic, medium
  • 1 piece ginger, 1 inch nub, minced (1 tablespoon)
  • 2 carrot, peeled and diced
  • 8 ounce mushroom, thinly sliced
  • 16 Brussels sprout, shredded
  • ¼ cup olive oil
  • 1 teaspoon dried thyme
  • 2 tablespoon vegan Worcestershire sauce
  • 1 tablespoon soy sauce
  • 1 can cannellini beans, 15-ounce, drained and rinsed
  • 8 cup vegetable broth
  • 4 cup baby spinach, or chopped spinach
  • kosher salt, to taste

Method

  1. 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.
  2. Meanwhile, mince the shallots and garlic. Peel and mince the ginger. Peel and dice the carrots. Thinly slice the mushrooms.
  3. 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.
  4. 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 pot. Drain and rinse the beans.
  5. Add the farro, thyme, Worcestershire sauce, and soy sauce and stir. Add the beans and broth, then heat until warmed, about 5 to 10 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).