Whispers from the Forest: A Bowl Full of Comfort
A heartwarming and earthy mushroom noodle soup made with simple vegetables, tender noodles, and aromatic herbs. Perfect for cozy nights and comforting meals, this one-pot wonder is nourishing, plant-based, and packed with flavor.
Ingredients
- 1 onion chopped
- 1 carrot chopped
- 3 cloves garlic minced
- 100 g mushrooms sliced
- 2 potatoes peeled and diced
- 100 g corn fresh or canned, drained
- Salt to taste
- Black pepper to taste
- Basil to taste
- 1 liter vegetable broth
- 50 g noodles
Instructions
- Heat a splash of oil in a large pot over medium heat. Add chopped onion, carrot, and minced garlic. Sauté for 5 minutes until softened and fragrant.
- Add the sliced mushrooms and cook for another 3–4 minutes until they release their juices.
- Stir in the diced potatoes and corn. Cook for an additional 2 minutes.
- Pour in the vegetable broth and bring the mixture to a boil.
- Reduce heat to low, cover, and let it simmer for 15 minutes or until the potatoes are tender.
- Add the noodles and cook according to package instructions (about 7–10 minutes), until soft but not mushy.
- Season with salt, black pepper, and basil to taste. Adjust seasoning as needed.
- Serve hot and enjoy a nourishing bowl of rustic comfort.
Notes
- You can swap the noodles for rice or orzo for variation.
- Add a handful of spinach at the end for extra greens.
- Feel free to use dried basil, but fresh basil adds more aroma.
- Leftovers keep well for 2–3 days in the refrigerator.
- For a creamier version, stir in a splash of plant-based cream or coconut milk at the end.