All recipes / Vegan Lasagna Soup
Vegan Lasagna Soup
A recipe for the whole family.
This recipe was made by our friend Lindsey Baruch, a Los Angeles based food photographer, recipe developer, food stylist + social media manager. She loves to share her travels, new recipes restaurants on her Instagram page @lindseyeatsla. Outside of food, Lindsey participates in weekly kundalini yoga and loves going to electronic music concerts which you can find her sharing on her stories along with step by step recipes of what she's making for dinner.
Ingredients
For the soup
1/2 onion chopped
3 garlic cloves
1 28 oz can whole peeled tomatoes, hand squished
2 teaspoons tomato paste
1 teaspoon balsamic vinegar
1 teaspoon oregano
1/4 cup nutritional yeast
1 cup vegetable broth
Salt and pepper to taste
1/3rd cup Unsweetened Almond
Grilled Veggies
1 cup spinach
1 cup shiitake, sliced
1 zucchini, sliced and cubed 1 tablespoon soy sauce
bundle of basil
1 box of lasagna noodles
Directions
01
Begin in a pot with a drizzle of oil, sweat your onions and garlic cloves
02
Add your tomatoes, tomato paste, balsamic, oregano, yeast, salt and pepper
03
Stir well
04
Next add your broth and let it come to a simmer
05
Blend in a stand blender or immersion blender - roughly
06
Leave chunks
07
Add almond milk for creaminess
08
Set aside
09
In the meantime, prep and grill your veggies with soy sauce until sautéed to your liking, add in your lasagna soup base
10
Next, make your lasagna noodles according to the package instructions, add in your soup
11
Pour in bowls and serve
