This creamy mushroom noodle soup recipe is a hearty and filling lunch or dinner - dairy free, vegan, and gluten free, a cozy work lunch. This soup is loaded with fresh vegetables, hearty farfalle pasta, umami flavor, in a rich and creamy dairy free broth.
Cook pasta according to package instructions. Drain and set aside to cool.
In a large pot, heat the olive oil over low heat. Saute the onion, carrots, celery for 8 to 10 minutes until the vegetables begin to soften. Add the mushrooms, vegetable stock, herbes de Provence, bay leaves, salt and pepper. Bring to a boil, then reduce to a simmer and cook for 30 minutes until vegetables are cooked through.
Add the coconut milk and fresh chopped parsley to the soup.
When ready to serve: add the noodles to the bowl first, then ladle over the soup broth.
To store: Do not add noodles directly to the hot soup, they will overcook and become mushy. Allow the soup to cool before adding leftover noodles to the pot.