LASAGNA SOUP

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INGREDIENTS

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• 1 cup of raw cashews (soaked for 4 hrs in cold water- or in boiling water while you're prepping the rest of the dinner)

• 1 cup of vegetable broth

• 2 TBSP lemon juice

• 1 TBSP olive oil

• 6 cloves minced garlic

• Handful of spinach or greens ( if desired )

• 1/2 sweet onion- diced

• 7 cups of vegetable broth

• 2 tsp Italian seasoning ( I used one with sun-dried tomatoes) 

• 1/4 finely chopped sun-dried tomatoes (if your Italian seasoning doesn't have them in it)

• 1/4 cup nutritional yeast

• 2 tsp maple syrup

• 8 gluten free lasagna noodles- broken into bite sized pieces

• salt and pepper 

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INSTRUCTIONS​

1. Make cashew cream by blending the soaked cashews, 1 cup of vegetable broth, 1 TBSP lemon juice and a pinch of salt & pepper until super smooth and creamy. This make take several minutes. Scrape down the sides of your blender if necessary. Set aside

2. Heat 1 TBSP olive oil in a large soup pot on medium high and saute onions and garlic for few minutes. Then turn down the heat until they caramelize. This should take 5-7 minutes.

3. Add 1 TBSP lemon juice and scrape any garlic and onion bits off the bottom of the pan.

4. Add vegetable broth, Italian seasonings, nutritional yeast and maple syrup and whisk until well combined.

5. Add cashew cream to the pot and season with salt & pepper and bring to a simmer for 15 minutes.

6. Add broken lasagna pieces to the soup and cook until al dente, according to package directions.

7. When noodles are done, adjust seasonings and add salt & pepper as needed.

8. To serve, add a large handful of spinach or greens to your bowl and pour soup over.

Enjoy! 

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Recipe adapted from Rabbitandwolves.com