Creamy Vegan Lasagna Soup

Step 1

In a sieve, rinse lentils under running water, set aside.

Step 2

Chop the onion and garlic.

Step 3

Heat oil in a large pot and sauté the onion for about 3-4 minutes over medium heat. Add garlic and sauté for a further one minute.

Step 4

Add all spices (Italian seasoning, onion powder, paprika, sea salt, black pepper), the lentils, tomato sauce, tomato paste, cashew butter, and the vegetable broth or water. Stir with a whisk and bring to a boil.

Step 5

Meanwhile, break the lasagna noodles into smaller pieces. Once the soup boils add the lasagna noodles and cook for about 9-10 minutes or until the noodles are al dente.

Step 6

Finally, add the plant-based milk (or cream), the lemon juice, and nutritional yeast. Turn off the heat.

Step 7

Taste and adjust the seasonings. Add more salt, pepper, Italian herbs as needed. You can also add red pepper flakes or hot sauce for a spicier soup!

Step 8

Serve immediately and garnish with fresh herbs. Enjoy!

Step 9

The soup will thicken over time, as the noodles will absorb a lot of the liquid. Simply add more vegetable broth if you want to eat leftovers the next day. Store covered in the fridge for up to 5 days.