Creamy Vegan Mushroom Soup

Serves 4, Total prep and cooking time 20 minutes

This soup is the perfect remedy for a grey day, or when you want to whip up something healthy and warming in a hurry. It is completely delicious too.

Image Source: https://paleoglutenfree.com/recipes/golden-turmeric-vegetable-soup/
(This image is an example of how the finished product could look, the linked recipe is different.)

Ingredients:
1 tbsp sesame oil
1 tbsp turmeric powder
5cm chunk of ginger (or tsp ginger paste)
1 tsp ground cinnamon
1/2 tsp chilli flakes, plus extra to serve
2 garlic cloves
400ml can of full-fat coconut milk
1/4 cup soy sauce
200g mushrooms (one packet)
100g green beans
Juice of half a lime
Fresh basil leaves
Handful of walnuts

Method:
1. Heat the sesame oil in a saucepan over high heat. Add the turmeric, ginger, cinnamon, chilli flakes, garlic and pepper and fry for 1-2 minutes, stirring often.
2. Reduce the heat slightly and add the mushrooms. Cook for 3-5 minutes or until soft, then add in the green beans. Sauté for 1 minute longer.
3. Reduce the heat to low and stir in the coconut milk, soy sauce and lime juice. Cook for a couple more minutes then remove from the heat.
4. Serve immediately with some fresh basil leaves, walnuts & extra chilli flakes if you like an extra kick. Season with sea salt flakes and ground black pepper.