Heat olive oil in a large pot over medium heat.

Sauté onion, garlic, and mushrooms until soft and fragrant.

Add thyme, salt, and pepper, stirring to combine.

Pour in vegetable broth and bring to a boil.

Reduce heat, simmer for 25 minutes for full flavor.

Blend soup until silky smooth. Adjust seasoning as needed.

For pudding, whisk cornstarch with a bit of plant milk.

Heat remaining plant milk, coffee, and sweetener in a saucepan.

Gradually stir in cornstarch mix until pudding thickens.

Remove from heat and add vanilla extract.

Serve hot soup followed by a cheeky coffee pudding dessert.