Cook the vegan noodles according to the package instructions. Drain and set aside.
In a large pot, heat olive oil over medium heat. Add chopped onion, carrots, celery, and minced garlic. Sauté until the vegetables are softened.
Pour in the vegetable broth and bring the mixture to a simmer.
Add broccoli, cauliflower, green beans, and corn to the pot. Simmer for about 10-15 minutes or until the vegetables are tender.
Stir in the coconut milk, dried thyme, dried oregano, salt, and pepper. Continue to simmer for an additional 5-10 minutes.
Add the cooked vegan noodles to the soup and stir to combine.
Adjust the seasoning if needed.
Serve hot, garnished with fresh parsley if desired.
Enjoy your Vegan Creamy Vegetable Noodle Soup!
Nutritional Information (approximate per serving, assuming 4 servings):
Calories: Approximately 400
Protein: 10g
Carbohydrates: 45g
Dietary Fiber: 6g
Sugars: 6g
Fat: 22g
Saturated Fat: 17g
Cholesterol: 0mg
Sodium: 1200mg
Note: Nutritional values are approximate and may vary based on specific ingredients and brands used. Adjust the ingredients to meet your dietary preferences and needs.
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