Easy Creamy Vegan White Lasagna Soup
An easy, healthy soup recipe, sure to delight with it's super rich and creamy flavor.
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Servings: 4
Calories: 384kcal
Ingredients
FOR THE CASHEW CREAM:
- 1 cup raw cashews
- 1 cup vegetable broth, unsalted
- 1 tablespoon nutritional yeast
- 1 pinch salt
- few cracks fresh cracked black pepper
FOR THE SOUP:
- 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
OPTIONAL TOPPINGS (per bowl):
- 1 tablespoon fresh parsley
- 1 pinch red pepper flakes
- 1 handful crackers
Equipment
Instructions
- 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.
Notes
- 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.
Nutrition
Serving: 1bowl (¼ recipe) | Calories: 384kcal | Carbohydrates: 45g | Protein: 15g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 386mg | Potassium: 741mg | Fiber: 5g | Sugar: 8g | Vitamin A: 2460IU | Vitamin C: 13mg | Calcium: 130mg | Iron: 2mg
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