Vegan Mushroom Noodle Soup

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Vegan Mushroom Noodle Soup 🍄
If you need a break from all the heavy food over Christmas then it's time for a hug in a bowl with this comforting and velvety mushroom noodle soup!

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Recipe:
Ingredients:
- 300g noodles of your choice
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 300g fresh mushrooms, sliced
- 1 liter vegetable stock
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 200ml coconut milk
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish

Method:
1. Cook noodles according to the package instructions, drain, and set aside.
2. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, sautéing until soft and translucent.
3. Add the sliced mushrooms to the pot and cook until they’re soft and have released their moisture.
4. Pour in the vegetable stock, and bring the mixture to a gentle simmer.
5. Season the soup with thyme, paprika, salt, and pepper. Let it simmer for 10 minutes, allowing the flavors to meld.
6. Reduce the heat and stir in the coconut milk to add creaminess. Heat through without bringing it to a boil to maintain the coconut milk’s richness.
7. Add the cooked noodles to the soup, and stir well to combine. Heat for an additional 2-3 minutes.
8. Taste and adjust the seasoning if necessary.
9. Serve hot, garnished with a sprinkle of fresh parsley.

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