Grain Bowl Soup with Coriander Roasted Mushrooms & Dill

Grain Bowl Soup

with Coriander Roasted Mushrooms & Dill

GET RECIPES DELIVERED
dinner

Dinner Leafy Greens Hearty Vegetables Beans/Legumes Soup Grain Bowl American Soy-Free Nut-Free High-Protein Winter Recipes Fall Recipes Comfort Foods
GET RECIPES DELIVERED
SERVINGS
2
PREP & COOK TIME
40 min
CALORIES
630
FAT
11g
CARBOHYDRATES
81g
PROTEIN
25g

MAIN INGREDIENTS

  1. 1 shallot
  2. 4 cloves garlic
  3. 1 tbsp tomato paste
  4. ¾ cup farro
  5. 4 oz white mushroom
  6. 2 tsp ground coriander
  7. 4 oz curly kale
  8. 13.4 oz cannellini beans
  9. ¼ oz fresh dill
  10. 4 tsp vegetable broth concentrate
  11. 1 tbsp white vinegar
  12. 2 tbsp Follow Your Heart® Soy-Free Vegenaise
  13. 1 tbsp olive oil*
  14. 1 tsp vegetable oil*
  15. Salt and peppper*
  16. *Not Included
  17. For full ingredient list, see Nutrition
Allergens: wheat
Nutrition

TOOLS

  • Large pot
  • Baking sheet

INSTRUCTIONS

1
Cook the farro
Preheat the oven to 425°F. Peel and mince the shallot. Peel and mince just 3 cloves garlic. Place a large pot over medium-high heat with 1 tbsp olive oil. Once the oil is hot, add the minced shallot, minced garlic, and tomato paste. Cook until fragrant, about 30 seconds. Add the farro and 2 cups water and bring to a simmer. Cook until the water is absorbed, about 20 to 22 minutes.
2
Roast the mushrooms
Thinly slice the mushrooms and add to a baking sheet. Toss with the ground coriander, 1 tsp vegetable oil, and a pinch of salt and pepper. Roast until browned, about 10 to 12 minutes.
3
Prepare the vegetables
Destem the kale and thinly slice the leaves. Pick the dill fronds from the stems and mince. Drain and rinse the cannellini beans.
4
Build the soup
Once the farro is cooked, add the vegetable broth concentrate, another 2 cups water, and a pinch of salt and pepper. Bring to a boil and stir in the roasted mushrooms, sliced kale, and cannellini beans. Reduce heat to low and simmer until the kale is wilted, about 8 to 10 minutes.
5
Make the garlic aili
Peel and mince the remaining garlic clove. In a small bowl combine the minced garlic, Vegenaise, and just 1 tsp white vinegar.
6
Serve
Add the remaining white vinegar to the grain bowl soup and stir to combine. Ladle the grain bowl soup into large bowls. Top with garlic aioli and sprinkle with chopped dill. Enjoy!