Easy Creamy Vegan White Lasagna Soup

An easy, healthy soup recipe, sure to delight with it's super rich and creamy flavor.

Course Main Course, Soup

Cuisine American, Italian

Keyword gluten free, quick, soup, Vegan

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 384kcal

1 tablespoon shallot-infused olive oil (or: oil of choice + ½ teaspoon garlic powder +½ teaspoon onion powder)
¼ teaspoon red pepper flakes (optional)
several cracks fresh cracked pepper
5 cups vegetable broth, unsalted
1 teaspoon oregano
½ teaspoon basil
½ teaspoon rosemary
¼ teaspoon thyme
juice from ½ lemon
6 oz green lentil lasagna noodles (has been discontinued, I now use chickpea lasagna noodles) (or: 6-8 oz pasta of choice)
5 oz baby spinach

Blend: In a blender, add the vegetable broth, cashews, nutritional yeast, juice of half a lemon, salt, and pepper. Blend until smooth to make cashew cream.
Boil: In a large pot, boil salted water. Break up lasagna noodles into 1-2 inch pieces and boil for 6-8 minutes or until tender. Drain and rinse.
Bloom: In a soup pot on medium heat, add oil, fresh black pepper, and red pepper flakes. Allow to heat until fragrant, about 1 minute.
Simmer: Add the oregano, basil, thyme, rosemary, vegetable broth, cashew cream, and pasta to the soup. Bring to a simmer.
Serve: Once soup is simmering, turn off heat and stir in spinach. Top with fresh parsley, additional pinch of red chili flakes or desired garnishes and serve.

If you wish to use fresh onion and garlic, you can add 4-6 cloves minced garlic and ½ diced sweet onion. Heat in oil until onion is translucent and garlic is fragrant.
If your blender is not high power, consider soaking cashews overnight, draining, and then blending into cashew cream.