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.