Vegan Lasagna Soup
Here’s the vegan version of this season’s HIT soup! If I had to choose one soup to eat for the rest of the winter, it would definitely be this one, and I say that without hesitation! It’s nourishing, comforting and so satisfying. This recipe may take longer to cook, but it’s definitely worth it, I promise!
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- Preparation time: 30
- Cooking time: 35
- Servings: 4 to 6
Ingredients
Cashew Cream
- 1/3 cup (80 ml) unsalted, unroasted cashews, soaked in water for 30 minutes
- 1 cup (250 ml) water
Soup
- 2 tablespoons (30 ml) olive oil
- 1 Spanish onion, chopped
- 2 carrots, diced
- 2 stalks celery, diced
- 3/4 teaspoon (3.75 ml) salt
- 340 g plant-based ground beef or regular ground beef
- 2 garlic cloves, minced
- 2 teaspoons (10 ml) herbes de Provence
- 1/2 teaspoon (2.5 ml) oregano
- 2 tablespoons (30 ml) tomato paste
- 1/3 cup (80 ml) white wine
- 1 can 540 ml whole tomatoes
- 1 tablespoon (15 ml) nutritional yeast
- 5 cups (1.25 L) vegetable broth
- 1 cup (250 ml) water
- 1 tablespoon (15 ml) sugar
- 2 bay leaves
- 1/2 package lasagne, broken into pieces
- Pepper, to taste
- 1 cup (250 ml) basil leaves, for garnish
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Preparation
Cashew Cream
- In a blender, blend the cashews with the water until very smooth. Reserve.
Soup
- In a large Dutch oven, heat oil over medium-high heat and cook onion, carrots and celery with salt for 8 minutes, stirring often. Add the herbed beef, garlic, herbes de Provence and oregano and cook for a further 5 minutes, stirring often. Add the tomato paste and stir well.
- Deglaze with white wine and continue cooking for 2 minutes. Add tomatoes, nutritional yeast, broth, water, sugar and bay leaves and stir well. Add the lasagne pieces and pepper and mix gently. Simmer for 15 minutes or until pasta is cooked.
- Add the cashew cream and stir gently. Serve the soup with basil leaves!
Note
- If you want to keep several portions of this recipe, cook your pasta separately from the broth so that it doesn’t drink all the liquid.
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