Creamy Leek and Mushroom Soup with Ancient Grains
"Made creamy with tofu or white beans, this hearty soup is filled with tasty leeks, mushrooms, and whole grains. It’s truly a bowl of comfort!..."
INGREDIENTS
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1 cup uncooked farro, spelt, or einkorn berries (or use barley)
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2 large or 3 medium leeks
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2 tablespoons olive oil
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3 to 4 cloves garlic, chopped
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2 vegetable bouillon cubes
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1 teaspoon ground cumin
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2 cups water, plus more as needed
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14-ounce tub soft tofu or 15- to 16-ounce can cannellini beans, drained and rinsed
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2 cups almond milk
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8 ounces white or cremini mushrooms, cleaned, stemmed, and sliced
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2 cups stemmed and finely chopped greens (kale, collards, mustard greens, etc.)
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¼ cup finely chopped parsley
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2 tablespoons minced fresh dill or 1 teaspoon dried
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Salt and freshly ground pepper to taste
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