Creamy Vegetable Lasagna Soup
Ingredients
- 10 Lasagna Noodles
- 6 cups Vegetable Broth
- 1 cup Raw Cashews
- 1 small Onion
- 4 cloves Garlic
- 1 medium Zucchini
- 1 medium Yellow Squash
- 8 oz Baby Bella Mushrooms
- 2 cups Spinach
- 1 1/4 Tbsp Miso Paste
- 1 1/2 tsp fresh Thyme
- 1/2 tsp dried Basil
- 1/2 tsp dried Oregano
- pinch Red Chili flakes
- Salt and Pepper to taste
Garnish
- chopped Parsley
- grated Vegan Parmesan
Preparation
Soak the cashews in hot water for at least 30 minutes, drain, rinse and set aside.
Make the cashew cream by blending the soaked cashews with 1 cup of veggie broth and the miso paste until smooth and creamy. Set aside.
Cook the lasagna noodles according to package directions for desired doneness. Drain, rinse and set aside.
In a large pot sauté the onion until translucent, about 3-5 minutes. Add in the zucchini, squash, red chili flakes, thyme, basil, oregano and continue cooking for another 6-8 minutes.
Add in the garlic and mushrooms and continue cooking for 5-8 minutes or until the mushrooms have cooked down.
Add 5 cups of veggie broth and lower the heat to a medium simmer. Cook for 10 minutes. Season with salt and pepper.
Add the chopped spinach and cashew cream to the soup and simmer for another 8-10 minutes on low heat or until the spinach has wilted. Adjust seasoning if necessary.
Cut the cooled lasagna noodles with scissors into halves and quarters. Add a serving of noodles to each dish and cover with soup and vegetables.
Tips
For a thicker soup, add the cut lasagna noodles to the pot and let cook for 5-10 minutes before serving.
