Grain Bowl Soup
with Coriander Roasted Mushrooms & Dill
- 1 shallot
- 4 cloves garlic
- 1 tbsp tomato paste
- ¾ cup farro
- 4 oz white mushroom
- 2 tsp ground coriander
- 4 oz curly kale
- 13.4 oz cannellini beans
- ¼ oz fresh dill
- 4 tsp vegetable broth concentrate
- 1 tbsp white vinegar
- 2 tbsp Follow Your Heart® Soy-Free Vegenaise
- 1 tbsp olive oil*
- 1 tsp vegetable oil*
- Salt and peppper*
- *Not Included
- For full ingredient list, see Nutrition
- Large pot
- Baking sheet
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.
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.
Destem the kale and thinly slice the leaves. Pick the dill fronds from the stems and mince. Drain and rinse the cannellini beans.
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.
Peel and mince the remaining garlic clove. In a small bowl combine the minced garlic, Vegenaise, and just 1 tsp white vinegar.
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!