Vegan Lasagna Soup
Ingredients
The soup
-
8
ounces
lasagna noodles, broken into pieces
-
2
tablespoons
grapeseed oil or cooking oil of choice
-
1
medium
onion, diced
-
2
cups
sliced baby bella mushrooms
-
4
cloves
garlic, minced or grated
-
2
teaspoons
dried oregano
-
2
teaspoons
crushed rosemary
-
2
teaspoons
dried thyme
-
1
28-ounce can
crushed tomatoes
-
2
tablespoons
tomato paste
-
4
cups
vegetable broth
-
1
cup
water
-
1 ½
cups
cooked white beans (cannellini beans)
-
1
9-ounce block
frozen spinach
-
to taste
salt and pepper
The macadamia nut ricotta
-
1 ½
cups
macadamia nuts, soaked 2-4 hours
-
2
tablespoons
lemon juice
-
1
tablespoon
nutritional yeast
-
½
teaspoon
salt
-
¼
teaspoon
garlic powder
-
¼
teaspoon
onion powder
Optional garnishes
-
to taste
fresh basil leaves
-
to taste
fresh parsley
-
to taste
crushed red pepper flakes
Instructions
- Boil lasagna noodles in salted water for 12 minutes until al dente, then drain and set aside.
- In the same pot, heat oil and cook diced onion until translucent.
- Add sliced mushrooms and garlic, cooking until mushrooms darken.
- Stir in oregano, rosemary, and thyme, cooking until fragrant.
- Add crushed tomatoes, tomato paste, vegetable broth, and water, then bring to a boil.
- Reduce heat and stir in white beans and frozen spinach, cooking gently for 10 minutes.
- Once spinach is thawed, stir in cooked lasagna noodles, adding salt and pepper to taste.
- For the ricotta, blend soaked macadamia nuts with lemon juice, nutritional yeast, salt, garlic powder, and onion powder until creamy.
- Serve the soup in bowls topped with macadamia nut ricotta and optional garnishes.
Nutrition Facts (estimated)
Servings
6
Calories
300
Total fat
15g
Total carbohydrates
35g
Total protein
10g
Sodium
500mg
Cholesterol
0mg
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