The Ultimate Vegan Lasagna Soup | Whole Food Plant-Based & Delicious | Oil-Free & Gluten-Free

Cook chopped onions in a little vegetable broth until softened.

Add garlic and cook for a few more minutes.

Stir in 1 tablespoon of cashew butter (or tahini for nut-free).

If the mixture sticks, add small amounts of vegetable broth as needed.

Add tomato paste and dried herbs (basil, oregano, parsley, Italian seasoning, black pepper) and mix well.

Add chopped zucchini and chopped carrots, then mix again.

Add tomato puree and let cook with the vegetables for a few minutes.

Pour in the remainder of the vegetable broth and mix well.

Cover and let the soup simmer until the vegetables are tender.

Prepare a creamy sauce by blending beans, nutritional yeast, and nut butter, then add to the soup.

Add chickpea and lentil pasta to the soup and let soften without overcooking.

Remove from heat, cover, and let the noodles soften.

Top with veggie ground, fresh basil, and bread crumbs before serving.

Equipment Needed

Spice Level:

Dietary