Extra Creamy White Lasagna Soup
Ingredients
- 6 lasagna sheets
- 8 oz package baby bella mushrooms
- 3 large handful fresh baby spinach
- 2 shallots or 1 small sweet onion
- 4 garlic cloves
- 1 tbsp olive oil
- 1 tbsp vegan butter
- 1 tbsp all purpose flour
- 4 cups vegetable broth
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- Salt and black pepper to taste
- Fresh basil
- 1/2 cup cashews
- 1/2 block extra firm tofu (7 oz)
- 1 cup water
- 1 tbsp lemon juice
- 2 tbsp nutritional yeast
Preparation
Add cashews, tofu, water, lemon juice, and nutritional yeast to a blender and mix until completely smooth.
Clean mushrooms with a brush or paper towel and slice them. Finely dice shallots or onion and mince garlic.
Heat olive oil in a dutch oven or large heavy bottom pot and sauté mushrooms until browned, then add shallots and garlic and sauté until translucent and fragrant.
Add vegan butter, and once it has melted, add all purpose flour. Stir for a minute, then whisk in 1 cup of broth. Add remaining broth, cashew tofu cream, and herbs. Season with salt and black pepper to taste.
Add lasagna sheets, broken in half or smaller pieces to preference, and bring to a boil. Cover and let simmer for about 15 minutes, stirring occasionally. If needed, add some extra water.
When the pasta is al dente, add spinach and top with some fresh basil.
