high protein vegan lasagna soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 tbsp extra virgin olive oil oil
8oz portabella mushrooms, gills removed
28oz canned diced tomatoes
1/3 cup basil, chopped
2 garlic cloves, minced
28oz canned crushed tomatoes
2 tbsp nutritional yeast
1 tsp dry thyme
1 tsp onion powder
1/2 tsp salt (or to taste)
1-2 cups water or vegetable broth (see note)
6 sheets Explore Cuisine Organic Green Lentil Lasagne, broken into small pieces
12 tbsp shredded vegan mozzarella cheese, divided (you can also use regular cheese)
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Directions: |
Directions:1. Gently clean the dirt off the mushroom and chop them very small (you can use a food processor here). Heat the olive oil in a large soup pot.
2. Add the chopped mushrooms and cook over medium high heat for 8-10 minutes, stirring often
Add the diced tomatoes, basil and garlic and continue cooking for 3-4 minutes. Add the crushed tomatoes, nutritional yeast, thyme, onion powder, salt and water bring to a boil. Add the lasagna sheet pieces and stir well. Reduce the heat and simmer, covered, for 20 minutes
3. Serve the soup hot, and sprinkle 2 tablespoons of cheese on top |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:45 min |
Personal
Notes: |
Personal
Notes: The amount of water added depends on how you like the consistency of the soup. For a thicker, heartier soup, add less water.
Cheese will melt differently depending on the brand you’re using. If you’re doesn’t melt over the hot soup, just pop it in the microwave for a few seconds.
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