Vegan Lasagna Soup

Today we are making a lasagna soup.  If you have never had lasagna soup, you should give it a try.  It is a wonderful comfort soup this time of year when it is cold and icy outside.  Of course it is all plant based which makes it much better for us.  

1 cup cherry tomatoes, halved

Soup Ingredients:

1 tablespoon olive oil

1/4 onion, chopped

3 garlic cloves, minced

3 1/2 cups water

1 teaspoon Italian seasoning

2 tablespoons nutritional yeast flakes

1 tablespoons Better than Bouillon

1 1/2 teaspoon lemon juice

Salt to taste

Cream Ingredients:

1/2 cup soaked cashews

1/2 cup water

1 1/2 teaspoon lemon juice

pinch of salt

4 lasagna sheets

1 cup chopped spinach


Preheat oven to 400 degrees. Toss cherry tomatoes with a little olive oil and salt. Spread on a lined baking sheet tray. Roast for 10-14 minutes in the oven. Remove from oven and set aside.

In a pot add olive oil. Sauté onion and garlic for a couple of minutes. Add water, Italian seasoning, nutritional yeast, Better than Bouillon, and lemon juice.

To make the cream add the soaked cashews, water, lemon juice, and pinch of salt. Blend until smooth.

Add to the pot of soup. Bring to a boil. Break lasagna sheets into smaller pieces and add to the soup once it comes to a boil. Reduce to a simmer and cook until the lasagna noodles are cooked. (Normally around 10-15 minutes)

Stir in the roasted cherry tomatoes and right before serving, add the chopped spinach. Enjoy!

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