Description
Vegan Lasagna Soup is a heartwarming dish that captures the essence of classic Italian lasagna in a comforting bowl of soup. Packed with vibrant vegetables, rich tomato flavors, and creamy cashew ricotta, this recipe is perfect for cozy evenings or impressing guests. Each spoonful brings nostalgia and satisfaction, making it a delightful addition to your meal rotation.
Ingredients
Scale
- 2 tbsp extra virgin olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 medium carrots, diced
- 1 medium zucchini, sliced into half-moons
- 3 cups fresh spinach or kale
- 28 oz can crushed tomatoes
- 4 cups low-sodium vegetable broth
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 cup raw cashews (soaked overnight)
- 2 tbsp fresh lemon juice
Instructions
- In a large pot over medium heat, add olive oil. Sauté onions until translucent (about 5 minutes). Add garlic and cook for an additional minute.
- Stir in carrots and zucchini; cook for another 5 minutes until softened.
- Pour in crushed tomatoes and vegetable broth. Add oregano and basil; stir well to combine.
- Simmer for about 20 minutes to allow flavors to meld.
- While simmering, blend soaked cashews with lemon juice until smooth.
- Stir spinach or kale into the soup until wilted before serving. Top each bowl with dollops of cashew ricotta.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 320
- Sugar: 6g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg