Vegan Pumpkin Lasagna Soup
Ingredients
- 200 g whole wheat lasagna noodles
- 300 g pumpkin
- 400 g vegan minced meat
- 1 red onion and 1 yellow onion
- 4 tomatoes, cubed
- 0.5 zucchini
- 4 cloves of garlic
- 2 large carrots
- 1 yellow bell pepper and 1 red bell pepper
- 2 tablespoons tomato paste
- 500 ml vegetable broth
- Oregano, thyme, smoked paprika, pepper and salt
- Fresh basil
Preparation
Chop the onions, garlic, carrots, bell peppers, zucchini, and pumpkin into bite-sized pieces.
In a large pot, sauté the chopped onions and garlic in oil over medium heat until softened.
Add the vegan minced meat and cook until browned, breaking it up with a spoon.
Stir in the chopped vegetables and cook for about 5 minutes.
Add the tomato paste, cubed tomatoes, vegetable broth, oregano, thyme, smoked paprika, salt, and pepper.
Bring the mixture to a boil, then reduce heat and simmer for 10 minutes.
Break the lasagna noodles into small pieces and add them to the soup.
Continue simmering until the noodles and vegetables are tender, about 10-15 minutes.
Serve hot, garnished with fresh basil.
Tips
This recipe is completely vegan and can be made gluten-free by using gluten-free lasagna noodles.
The entire dish can be prepared in about 35 minutes.
