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Vegan Lasagna Soup
This vegan lasagna soup is the perfect comforting meal for a weeknight dinner, or quick lunch. It's made with simple, accessible ingredients and lots of vegetables like carrots, peppers and spinach. Ready in 25 minutes.
Heat the olive oil in a large saucepan over a medium-high heat, adding the onion, garlic and tomatoes. Cook for 2-3 minutes to soften.
Add the carrots, orange bell peppers, cumin, paprika and sweetcorn. Cook for 5 minutes more, until the vegetables are softened.
Break apart the lasagna sheets and add them to the saucepan together with the coconut milk, vegetable broth, nutritional yeast and tamari. Stir together well, then simmer for 12-15 minutes over a medium heat, until the lasagna sheets are fully cooked through. Add more liquid if necessary.
Add the kale and green peas and stir for a few minutes more, until the kale wilts.
- This meal keeps very well in the fridge for up to around 4 days in an airtight container. Cook the lasagna sheets and the broth separately and keeping them in separate containers. When ready to serve, add both to a saucepan and simmer for a few minutes to warm up.
- To freeze, make the broth without the noodles. Store it in freezer-friendly containers or bags for up to around 2 months, making sure to label them. When ready to serve, firstly leave to thaw fully in the fridge. Cook a batch of lasagna sheets, then add them to a saucepan together with the soup, bring to a simmer and stir to warm up.
- You can also add other vegetables of your choice. For instance, you may have zucchini, green beans, broccoli or cauliflower in the fridge that needs using up.
Calories: 605kcal, Carbohydrates: 72g, Protein: 19g, Fat: 30g, Saturated Fat: 19g, Sodium: 1026mg, Potassium: 1100mg, Fiber: 8g, Sugar: 11g, Vitamin A: 8539IU, Vitamin C: 119mg, Calcium: 135mg, Iron: 7mg