Vegan Lasagna Soup
A cozy, creamy vegan lasagna soup that packs all the comfort of classic lasagna into one easy pot. Dairy-free cashew cream, tender veggies, and pasta make it perfect for a warming lunch or dinner.
Ingredients
- 1 cup wavy pasta or lasagna sheets, cut into thick noodles
For the cream:
- 1 cup cashews soaked overnight
- 1 cup vegetable broth or water
- 1 Tbsp nutritional yeast
- 1 Tbsp apple cider vinegar
- ⅓ tsp salt
For the soup:
- 1 Tbsp olive oil
- 1 onion chopped
- 3 cloves garlic minced
- 2 stalks celery chopped
- 3 carrots chopped
- 6 cups vegetable broth or water
- ½ tsp cayenne
- 1 tsp salt
- 1 tsp white pepper
- 1 pinch nutmeg
For the topping:
- 1 handful greens
- ½ cup tofu crumbled
Instructions
- Heat a large pot over medium heat and add the olive oil.
- When hot, add the chopped onion and garlic and saute until fragrant.
- Add the celery and carrots and continue to saute for about 7 minutes.
- Add the broth, cayenne, salt, and pepper.
- Reduce the heat to low and let it simmer until the veggies are fork-tender.
- Meanwhile, add all the cream ingredients to the food processor and blend until smooth. Transfer to a bowl and set aside.
- Add the veggies with 1 cup of broth to the food processor and blend until smooth.
- Return the blended veggies to the broth, stir to combine, and you should get a runny cream soup.
- Mix in the cashew cream while stirring, then add the nutmeg.
- Set on medium heat. When it comes to a boil, add the pasta and cook according to the package time, to al dente.
- Serve with greens and crumbled tofu. Enjoy!
Notes
Soak the cashews overnight (or 15-20 minutes in boiling water) so the cream blends up smooth, since step 6 assumes soaked cashews. To make ahead, cook the pasta separately and add it to each bowl to keep the noodles from soaking up all the broth.