Prepare the Base:
Heat the coconut oil in a large pot over medium heat.
Add the chopped mushrooms, sliced baby marrow, grated carrots, and chopped French beans.
Sauté for 5-7 minutes or until the vegetables begin to soften.
Build the Broth:
To the sautéed vegetables, add the veg stock. Bring the mixture to a boil, then reduce the heat to a simmer. Add the chopped basil, chopped artichoke hearts, and sliced black olives. Let the broth simmer gently, allowing the flavors to meld together, for about 10 minutes.
Season:
Sprinkle Himalayan salt and black pepper over the soup. Stir well and taste, adjusting the seasoning as needed.
Add the Noodles:
Turn off stove. Add noodles to soup. Allow to sit for 3 minutes.Stir to combine
Finish the Soup:
Just before serving, add a dash of chilli oil, a squeeze of lime juice, and a dash of sesame oil to the pot. Stir well to distribute the flavors evenly.
Serve hot and enjoy the symphony of flavors in your nourishing bowl of Zuppa
