Step 1

In a large pot, heat the olive oil on medium high. Then add in the chopped garlic. Saute for a minute.

Step 2

Then add in the green beans, carrots and corn. Stir, and season with a little salt and pepper. Saute for about 2 minutes. Reducing heat as needed.

Step 3

Now pour in the vegetable broth, and bring to a boil.

Step 4

Next, stir in the noodles and the thyme and nutmeg. Reduce heat slightly and simmer until the noodles are done(check package instructions), and a lot of the liquid has been absorbed.

Step 5

When the noodles are almost done, reduce heat to low. Season with a bit more salt and pepper. Then stir in the non dairy milk.

Step 6

Let simmer to finish cooking the noodles, and make a corn starch slurry. In a small bowl, whisk together the corn starch and water. Then pour it into the pot. Stir to combine and let simmer for another minute to thicken it up.

Step 7

Now taste and adjust seasonings, adding more of anything it needs. Serve immediately!