Vegan Lasagna Soup
Tue Jan 02 2024

Vegan Lasagna Soup

This is a one-pot meal for the whole family. Packed with Italian flavours, this deconstructed lasagna can be made within 30 minutes.

SERVINGS:
COOKING TIME:

Ingredients

soup
  • 1 tbsp olive oil
  • 1 yellow onion, finely chopped
  • 4 garlic cloves, minced
  • 2 carrots, thinly sliced
  • 1 red paprika, small cubes
  • 25 g fresh basil, finely chopped
  • 1 tbsp tomato paste
  • 3 tbsp nutritional yeast
  • 1 cup red lentils
  • 800 ml crushed tomatoes
  • 800 ml vegetable broth
  • 200 g pasta
  • 100 ml plant-based cream
  • salt and pepper to taste

Instructions

  • Heat a large sauce pan with oil to medium heat and add the onion, garlic, carrot and paprika. Leave to cook until the onion becomes slightly transparent, about 5 minutes.
  • Add tomato paste, yeast flakes and fresh basil and stir around for another 3 minutes. Add in the lentils, crushed tomatoes, vegetable broth, salt and pepper. Mix well and leave to simmer for 2 minutes.
  • Add the pasta and leave to simmer until the pasta is al dente, about 15 minutes. Before serving, top the soup with cream and fresh basil.