Vegan Lasagna Soup
User Reviews
5.0
3 reviews
Excellent
Vegan Lasagna Soup
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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
- ½ 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
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.
- 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.
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.
Nutrition Information
Show Details
Calories
605kcal
(30%)
Carbohydrates
72g
(24%)
Protein
19g
(38%)
Fat
30g
(46%)
Saturated Fat
19g
(95%)
Sodium
1026mg
(43%)
Potassium
1100mg
(31%)
Fiber
8g
(32%)
Sugar
11g
(22%)
Vitamin A
8539IU
(171%)
Vitamin C
119mg
(132%)
Calcium
135mg
(14%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 605 kcal
% Daily Value*
| Calories | 605kcal | 30% |
| Carbohydrates | 72g | 24% |
| Protein | 19g | 38% |
| Fat | 30g | 46% |
| Saturated Fat | 19g | 95% |
| Sodium | 1026mg | 43% |
| Potassium | 1100mg | 23% |
| Fiber | 8g | 32% |
| Sugar | 11g | 22% |
| Vitamin A | 8539IU | 171% |
| Vitamin C | 119mg | 132% |
| Calcium | 135mg | 14% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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