Combine your love of pasta with a hearty soup in this delicious Lasagna Soup from Happy Skin Kitchen…
Lasagna Soup
Hearty soup made with lasagna sheets
Ingredients
- 1 onion peeled, finely chopped
- 1 carrot peeled, finely chopped
- 1 celery stick cut into small pieces
- 3 garlic cloves peeled, crushed
- 400 g tinned lentils drained and rinsed
- 400 g tinned chopped tomatoes
- 1/2 tbsp tomato puree
- 1/2 tbsp gluten-free red miso paste
- 4 sundried tomatoes chopped
- 800 ml gluten-free vegetable stock
- 1 tbsp olive oil
- 6-7 gluten-free lasagna sheets
- salt & freshly ground black pepper
to serve
- fresh basil or parsley chopped
- parmesan or ricotta vegan
Instructions
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Add the oil to a large pan over a medium heat. Once hot add in the chopped onion, carrot and celery. Saute on a medium heat for 5-8 minutes until the onion starts to caramelise.
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Add in the crushed garlic and cook for another minute. Add in the red miso paste, chopped sun-dried tomatoes, tinned tomatoes, lentils and tomato paste. Mix everything together.
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Pour in the veggie stock, stir again and cover with a lid. Turn the heat down to a simmer and cook for 15 minutes until the soup slightly thicken.
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Break the lasagna sheets in half and add them to the pot. Very gently stir them around so they are “drowned” in the soup. Cook for 5-6 minutes until the lasagna sheets are cooked through.
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Serve the lasagna soup into bowls and top with the your favourite vegan cheese (if using) a sprinkle of fresh parsley or basil and some cracked black pepper.