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Amal

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.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 –6 servings
Course: Soup
Cuisine: Vegetarian
Ingredients Method Notes

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

Method
 

  1. 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.
  2. Add the sliced mushrooms and cook for another 3–4 minutes until they release their juices.
  3. Stir in the diced potatoes and corn. Cook for an additional 2 minutes.
  4. Pour in the vegetable broth and bring the mixture to a boil.
  5. Reduce heat to low, cover, and let it simmer for 15 minutes or until the potatoes are tender.
  6. Add the noodles and cook according to package instructions (about 7–10 minutes), until soft but not mushy.
  7. Season with salt, black pepper, and basil to taste. Adjust seasoning as needed.
  8. 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.