/ in Side Dishes & Soups
This thick and hearty Lasagna Soup is packed with fiber plant based protein. Vegan and gluten free, is a comforting a satisfying meal in a bowl! High Protein Vegan Lasagna Soup Recipe – You must try this recipe.
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PREP TIME: (10 min.)
COOK TIME: (45 min.)
TOTAL TIME: (55 min.)
SERVINGS: (6 serv.)
INGREDIENTS
- 2 tbsp extra virgin olive oil oil
- 8oz portabella mushrooms, gills removed
- 28oz canned diced tomatoes
- 1/3 cup basil, chopped
- 2 garlic cloves, minced
- 28oz canned crushed tomatoes
- 2 tbsp nutritional yeast
- 1 tsp dry thyme
- 1 tsp onion powder
- 1/2 tsp salt (or to taste)
- 1-2 cups water or vegetable broth (see note)
- 6 sheets Explore Cuisine Organic Green Lentil Lasagne, broken into small pieces
- 12 tbsp shredded vegan mozzarella cheese, divided
INSTRUCTIONS
- Gently clean the dirt off the mushroom and chop them very small (you can use a food processor here). Heat the olive oil in a large soup pot. Add the chopped mushrooms and cook over medium high heat for 8-10 minutes, stirring often
- Add the diced tomatoes, basil and garlic and continue cooking for 3-4 minutes. Add the crushed tomatoes, nutritional yeast, thyme, onion powder, salt and water bring to a boil. Add the lasagna sheet pieces and stir well. Reduce the heat and simmer, covered, for 20 minutes
- Serve the soup hot, and sprinkle 2 tablespoons of cheese on top
Big Tip:
- The amount of water added depends on how you like the consistency of the soup. For a thicker, heartier soup, add less water.
- Cheese will melt differently depending on the brand you’re using. If you’re doesn’t melt over the hot soup, just pop it in the microwave for a few seconds.
Nutrition:
Serving Size: 1 1/4 cups, Calories: 238, Sugar: 11.4, Sodium: 832.7, Fat: 9.3, Saturated Fat: 2.5, Unsaturated Fat: 4.2, Trans Fat: 0, Carbohydrates: 22.7, Fiber: 5.6, Protein: 8.5, Cholesterol: 0.
Recipe By Diana
Photo Credit By Shutterstock
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