Vegan Lasagna Soup
Have you ever thought of trying lasagna soup? Sounds weird, right? But it's actually so, so delicious and easy to make! Here's how to make the best vegan lasagna soup for 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 on medium heat. Add 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.
- Set the heat on 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. Discard 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. Add the nutmeg.
- Set on medium heat. When it comes to a boil, add the pasta and cook according to the time on the package, to al dente.
- Serve with greens and crumbled tofu. Enjoy!