Vegan Lasagna Soup

Preheat oven to 400 degrees. Toss cherry tomatoes with a little olive oil and salt. Spread on a lined baking sheet tray. Roast for 10-14 minutes in the oven. Remove from oven and set aside.

In a pot add olive oil. Sauté onion and garlic for a couple of minutes. Add water, Italian seasoning, nutritional yeast, Better than Bouillon, and lemon juice.

To make the cream add the soaked cashews, water, lemon juice, and pinch of salt. Blend until smooth.

Add to the pot of soup. Bring to a boil. Break lasagna sheets into smaller pieces and add to the soup once it comes to a boil. Reduce to a simmer and cook until the lasagna noodles are cooked. (Normally around 10-15 minutes)

Stir in the roasted cherry tomatoes and right before serving, add the chopped spinach. Enjoy!

Spice Level:

Dietary