Carrot & Mushroom Noodle Soup

This filling, hearty soup is a perfect lunchtime meal in the winter. It will warm you up, give you four of your five a day and keep you satisfied until dinner!

Ingredients (serves 1):

  • 2 Shallots, finely sliced (or use 1/2 white Onion)
  • 1 tbsp Olive Oil
  • 2 Cloves of Garlic, finely chopped
  • 1 Carrot, chopped into small chunks
  • 3 Chestnut Mushrooms, chopped into chunks
  • 1/2 tin of Cannelloni Beans
  • 150g thick & soft vegan Noodles
  • 2 handfuls of fresh Spinach
  • 1 Vegetable Stock cube dissolved in 300ml of boiling water
  • 1/4 tsp Chilli Flakes
  • 1/4 tsp fresh Ginger
  • 1/2 tsp Thyme
  • 1 tsp Oregano
  • 1 tsp Basil
  • 1 tbsp Nutritional Yeast flakes to serve (optional)

Method:

  1. In a medium sized saucepan, heat up the Olive Oil on a low heat and sauté the Shallots, Garlic and Carrot for 5 minutes
  2. Once softened, add the Mushrooms for 2-3 minutes
  3. Add all of the spices and combine for 1 minute
  4. Then add the Vegetable Stock and Beans. Bring to the boil and then simmer for 15 minutes
  5. Then add the Spinach and noodles, combine and allow to simmer for another 2-3 minutes
  6. Serve in a big dish, if you wish top with Nutritional Yeast flakes and enjoy!

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