Description
Savor the rich, comforting flavors of vegan lasagna in a delicious soup! This easy-to-make recipe is ready in just 30 minutes, making it the perfect quick and satisfying meal.
Ingredients
– 8 ounces lasagna noodles, broken into bite-sized pieces
– 1 tablespoon olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 (28 ounce) can diced tomatoes
– 4 cups vegetable broth
– 1 cup raw cashews, soaked in water for at least 4 hours or overnight
– 1 teaspoon dried basil
– 1 teaspoon dried oregano
– Salt and pepper to taste
– Chopped fresh basil for garnish
Instructions
1. 1. In a large pot, cook the broken lasagna noodles according to package instructions until al dente. Drain and set aside.
2. 2. In the same pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
3. 3. Add the diced tomatoes and vegetable broth to the pot. Bring the mixture to a simmer.
4. 4. Drain and rinse the soaked cashews. Add them to a high-speed blender along with 1/2 cup of the hot soup broth. Blend until smooth and creamy.
5. 5. Stir the blended cashew cream into the simmering soup. Add the cooked lasagna noodles, dried basil, and dried oregano. Season with salt and pepper to taste.
6. 6. Ladle the vegan lasagna soup into bowls and garnish with chopped fresh basil.
Notes
For a creamier soup, use more soaked cashews. You can also add diced zucchini or spinach for extra veggies. The soup can be stored in the refrigerator for up to 5 days or frozen for longer-term storage.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian, American