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–+ servings
Vegan lasagna soup

Get the Recipe: Vegan Lasagna Soup

Yield: 4
Prep Time: 0 mins
Cook Time: 25 mins
Total Time: 25 mins
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.
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Ingredients

  • 2 tbsp olive oil
  • 1 large onion, diced
  • 2 cloves garlic
  • 1 cup diced tomatoes
  • 1 large carrot, peeled and diced
  • 1 large orange bell pepper, de-seeded and diced
  • 1 tsp cumin
  • 1 tsp paprika
  • 1/2 cup sweetcorn
  • 8 lasagna sheets, ensure vegan
  • 1 can coconut milk, 14 oz
  • 2 cups vegetable broth
  • 3 tbsp nutritional yeast
  • 2 tbsp tamari
  • 2 cups kale, de-stemmed and chopped
  • 1 cup green peas
US Customary - Metric

Equipment

  • Saucepan

Instructions 

  • 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.
    Ingredients for vegan lasagna soup
  • Add the carrots, orange bell peppers, cumin, paprika and sweetcorn. Cook for 5 minutes more, until the vegetables are softened.
    Vegetables in a saucepan
  • 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.
    Vegetables and lasagna in a coconut broth
  • Add the kale and green peas and stir for a few minutes more, until the kale wilts.

Video

Notes

  • 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
Course: Soup
Cuisine: Vegan