Creamy Vegan Lasagna Soup
Enjoy a delightful twist on classic lasagna with this creamy vegan soup packed with vegetables, ideal for cozy dinners.
Ingredients
Main Ingredients
- 8 oz lasagna noodles (broken into pieces)
- 1 tablespoon olive oil
- 1 medium onion (chopped)
- 3 cloves garlic (minced)
- 1 medium carrot (chopped)
- 1 medium zucchini (chopped)
- 1 medium bell pepper (chopped)
- 1 can (15 oz) diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup plant-based cream or cashew cream
- Fresh herbs for garnish
Instructions
Preparation
- In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, and sauté until they are translucent.
- Add chopped carrot, zucchini, and bell pepper, and cook for a few more minutes until the vegetables are tender.
Cooking
- Stir in the diced tomatoes, vegetable broth, dried basil, oregano, salt, and pepper. Bring to a boil.
- Add the broken lasagna noodles and cook according to package instructions until tender.
- Stir in the plant-based cream and simmer for a few more minutes.
Serving
- Serve hot, garnished with fresh herbs.
Notes
To store leftover soup, let it cool completely. Transfer it to an airtight container and refrigerate for 3 to 4 days, or freeze for up to 3 months. Consider adding different vegetables, spices, or even nutritional yeast for variations in flavor.