Vegan White Cream Lasagna Soup

It’s officially soup season and I couldn’t be happier about it! Kicking off the soup recipes for the year is this creamy vegan white lasagna soup. It’s warming, filled with veggies and is the perfect leftovers!

Serves: 4

Time: 45 minutes

Ingredients:

1 yellow onion

2 tsp minced garlic

1 yellow zucchini

1 zucchini

2 cups shredded carrots

1/4 cup sun dried tomatoes

1/4 tsp red pepper flakes

1/2 tsp Italian seasoning

1 bay leaf

Salt & pepper

2 quarts veggie broth

2 cups broken lasagna sheets

1/2 cup dairy free heavy cream

2 cups spinach

Juice of half a lemon

Optional: vegan ricotta

Directions: Start by chopping your veggies into small cubes. Add olive oil to a large pot over medium heat. Add in onion and garlic. Sauté for a few minutes or until fragrant. Next add in chopped zucchini, carrots and sun dried tomatoes with seasonings. Give it a good stir and let soften for about 5 minutes while stirring. Turn heat to high and pour in veggie broth, bring to a boil. Add in broken lasagna pieces and let cook for 8 minutes or until the noodles are al dente. Once done, lower heat to a simmer. Add in beans, cream, spinach, and lemon juice. Let cook for another minute. Serve with a dollop of vegan ricotta, lots of black pepper and a pinch of salt if needed.