Cooklist AI

Creamy Vegan White Lasagna Soup

Name: Creamy Vegan White Lasagna Soup
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Ingredients: 1 pinch of salt and pepper; 1/2 sweet onion, chopped; 6 cups vegetable broth; 2 teaspoons Italian seasoning; 1/4 cup nutritional yeast; 6 cloves garlic, chopped; Juice of 1 lemon; 1 cup raw cashews, soaked; 1 cup vegetable broth; 1 tablespoon lemon juice; 2 teaspoons agave syrup; 8 lasagna sheets; 1 tablespoon olive oil; salt and pepper to taste

Indulge in this divine and comforting Creamy Vegan White Lasagna Soup that brings together the delicious flavors of white lasagna and Italian spices. Made with cashew cream for a smooth and creamy texture, this soup boasts a rich and cheesy taste, perfect for a cozy dinner!



33 min

TOTAL TIME

235

CALORIES

$1.52

PER SERVING

Ingredients

14 INGREDIENTS

6 SERVINGS

1 pinch salt and pepper

1/2 whole sweet onion

chopped

6 cups vegetable broth

2 tsp italian seasoning

1/4 cup nutritional yeast

1 cup vegetable broth

1 tbsp lemon juice

2 tsp agave syrup

8 whole lasagna sheets

1 tbsp olive oil

salt & pepper

to taste

Directions

9 STEPS

15 min

PREP TIME

18 min

COOK TIME

33 min

TOTAL TIME

Soak raw cashews in room temperature water for 6-8 hours, or soak in boiling water for 15-30 minutes if in a hurry.

To make the cashew cream, drain the soaked cashews and add them to a blender with 1 cup of vegetable broth, 1 tablespoon lemon juice, and a pinch of salt and pepper. Blend on high, scraping down the sides as needed until the cream is smooth and velvety with no texture.

Heat 1 tablespoon of olive oil in a large soup pot on medium-high heat, then sauté 6 cloves of chopped garlic and 1/2 chopped sweet onion, reducing heat as needed until slightly caramelized for around 5-10 minutes.

Add the juice of 1 lemon to the pot, scraping any bits of garlic and onion off the bottom.

Pour in 6 cups of vegetable broth, and whisk in 2 teaspoons of Italian seasoning, 1/4 cup of nutritional yeast, and 2 teaspoons of agave syrup.

Pour the cashew cream into the pot and whisk to combine everything. Season with salt and pepper to taste, then bring to a simmer.

Break the lasagna sheets into 1-2 inch pieces and add them to the soup. Simmer, stirring frequently until the noodles are al dente, about 8-10 minutes.

Taste the soup and adjust seasoning if needed. Optionally, add some spinach or other greens to each serving bowl and pour the soup over the greens.

Serve immediately and enjoy the creamy, lasagna goodness!

Health Info

Macros

20g

CARBS

14g

FAT

PROTEIN

Allowed on these diets

LACTOSE FREE

VEGETARIAN