One-Pot White Lasagna Soup with Spinach and Mushrooms
Ingredients
- 6 lasagna sheets
- 8 oz baby bella mushrooms
- 2 large handfuls fresh spinach
- 1 small sweet onion
- 3-4 garlic cloves
- 1 tbsp olive oil or vegan butter
- 4 cups vegetable broth
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- Salt to taste
- Black pepper to taste
Cream sauce
- 1/2 cup cashews
- 1/2 block extra-firm tofu (7 oz/200 g)
- 1 cup water
- 1 tbsp lemon juice
- 2 tbsp nutritional yeast
Garnish
- Fresh basil
Preparation
Add soaked and rinsed cashews, drained tofu, water, lemon juice, and nutritional yeast to a blender, and blend until completely smooth.
Clean mushrooms with a brush, and slice them. Finely dice onion, and mince garlic.
Heat up olive oil or vegan butter, and sauté mushrooms until lightly browned, then add onion and garlic, and sauté everything for a few more minutes until fragrant.
Stir in broth, cashew tofu cream, the herbs, and salt to taste.
Add lasagna sheets, broken in 2-3 pieces, and bring everything to a boil. Cover and simmer for about 15 minutes or until pasta is al dente, stirring occasionally.
If needed, add additional water, broth, or unsweetened plant milk.
Lastly, stir in spinach, cook for another minute until wilted, and add some freshly ground black pepper.
Top with basil, and enjoy.
Tips
Want to make this dish without tofu? Use a full cup of cashews or replace it with a cup of cooked white beans! Want to make it nut-free? Use more tofu/beans and add an extra tablespoon of vegan butter or some vegan cream cheese!
