Vegan Lasagna Soup

lasagne soup with garnishes and red background.

Course: Dinner

Cuisine: American

Prep Time: 20

Cook Time: 40

Total Time: 1

Servings:

Calories: 531kcal

Author: Jacq

Our Vegan Lasagna Soup recipe has all the flavours and textures of a lasagna but in soup form. It is also so much quicker and easier to prepare than a traditional lasagna as all ingredients are added to one-pot. The best home-cooked recipes are just simple one-pot dishes, easy to cook, packed with flavour and wholesome, budget-friendly ingredients, and this soup recipe is one of those keepers to have to hand when you don't know what to cook!

Print Recipe

US Customary - Metric

Equipment

Large non-stick soup pan or similar

Ingredients

180 grams dried red lentils
385 grams sweet potato 1 medium-large chopped into small chunks
260 grams courgette [zucchini] 1 small-medium, chopped into small chunks
115 grams celery 2-3 ribs, sliced
140 grams carrot two medium carrots, sliced
140 grams bell pepper 1 bell pepper, sliced, any colour or use a mix of colours
140 grams onion 1 onion, chopped
6 cloves garlic minced or fine chopped, or 2 teaspoons garlic powder
2 whole bay leaf
1 can chickpeas 400 gram/14 oz can drained or 240grams cooked beans
1 tablespoon cumin powder
2 teaspoons coriander powder
500 grams tomato passata or two 400g [14oz ]cans diced tomatoes
2 tablespoons plain flour or plain gluten-free/all-purpose/wholemeal flour
250 grams dried lasagna pasta sheets
2 litre vegetable stock 2 US quarts, plus extra if required.

When soup has finished cooking mix through:

250 millilitres plant-based cream or plant-based milk
25 grams nutritional yeast flakes
1 tablespoon garam masala powder

To add when serving: [optional]

8 grams fresh coriander, optional chopped
50 grams vegan cheese, optional grated

Instructions

Add the vegetables, garlic, lentils, chickpeas, tomato passata, spices and flour to a soup pot and mix well.
180 grams dried red lentils, 385 grams sweet potato, 260 grams courgette [zucchini], 115 grams celery, 140 grams carrot, 140 grams bell pepper, 140 grams onion, 6 cloves garlic, 2 whole bay leaf, 1 can chickpeas, 1 tablespoon cumin powder, 2 teaspoons coriander powder, 500 grams tomato passata, 2 tablespoons plain flour
Pour in the vegetable stock.
2 litre vegetable stock
Bring to the boil, reduce the heat, and simmer for 20 minutes.
Add the broken lasagna sheets. The sheets may try and clump together so just make sure they stay apart and push them under the soup. Gently boil for 15 minutes.
250 grams dried lasagna pasta sheets
Stir a few times to ensure the soup isn't sticking to your pot, and add extra vegetable stock if necessary.
If your soup begins to stick just remove the pot from the heat and place a lid on the pot for the rest of the cooking time or until the lasagne sheets have cooked through and the vegetables are soft.
To finish, stir through the garam masala, nutritional yeast flakes and the plant-based cream or milk.
Check the seasoning and add enough salt and pepper to bring all the flavours together. Remove the bay leaf.
25 grams nutritional yeast flakes, 1 tablespoon garam masala powder, 250 millilitres plant-based cream or plant-based milk
If using, garnish the soup with coriander and shredded vegan cheese.
Slices of fresh cherry tomatoes are a tasty addition, as is a little wedge of lemon to squeeze over the soup if liked.
8 grams fresh coriander, optional, 50 grams vegan cheese, optional

Notes

Nutritional data is provided for guidance only and is not a strict calculation as ingredients vary.
Store leftovers in the fridge for up to 3 days.
Freeze leftovers for 2-3 months.
Reheat by adding the soup to a saucepan, bring to the boil, lower heat and gently heat through for 2-3 minutes. Extra liquid is usually required as the soup will become very thick as it sits. Just add enough extra vegetable stock, water or plant-based milk for the soup to be able to simmer easily.
Courgette (zucchini) can be replaced with a different vegetable of your choice such as an aubergine [eggplant], mushrooms, extra bell peppers or sweet potatoes, green beans, cauliflower, broccoli, etc.
The sweet potato can be substituted for pumpkin, squash, marrow, or butternut squash.
For a gluten-free lasagna soup use gluten-free lasagna sheets, gluten-free vegetable stock and a gluten-free plain flour. Also adjust the cooking times as gluten-free pasta may cook more quickly compared to wheat pasta, so do check package instructions.

Nutrition