Amazing creamy vegan Zoodle soup
This amazing creamy vegan zoodle soup is one of my favourite gluten-free noodle soup recipes. It’s loaded with flavours and creaminess and ideal for summer days and warmer weather (although I also like it in the winter). This easy vegan noodle recipe is made using very simple and easy to get ingredients. And it’s incredibly quick and easy to make. The ingredients adds lots of flavours and immune system boosting vitamins in this jam-packed nutritious and low-calorie meal.
Ingredients
- 1 tbsp Olive Oil
- 1 Zucchini Sliced
- 1 cup Baby Bella Mushrooms Sliced
- 8 Black Olives Sliced
- 1 Red Onion Chopped
- 2 cloves Garlic Minced
- 1 tbsp Paprika
- 2 cups Coconut Milk
- Salt to taste
- ½ tsp Black Pepper
- 1 bunch Fresh Basil Chopped
- Roasted Nuts For topping
Instructions
- Heat olive oil in a deep pan or pot and add the mushrooms, onion, olives and bell peppers. Let the vegetables cook for 3-4 minutes while stirring occasionally.
- Add the paprika, garlic, salt and pepper and stir together to combine. Let the dish cook for 1 more minute before adding the coconut milk. Bring the coconut milk to a boil while stirring occasionally.
- Finally add the sliced zucchini and let the soup cook for 3-5 minutes or until the zucchini are just cooked tender. Add the fresh basil last minute and stir everything together. Top with nuts (optional) and serve. Enjoy.