One pot meals are the best. Not only they save you time and a whole lot of cleaning up, but you pretty much get everything you need in one bowl. And during the colder months, nothing beats a bowl of warm, hearty soup. If it’s packed with nutrients, even better.
This thick and hearty Lasagna Soup is packed with fiber plant based protein. Vegan and gluten free, is a comforting a satisfying meal in a bowl!
INGREDIENTS :
- 2 tbsp extra vìrgìn olìve oìl oìl
- 8oz portabella mushrooms, gìlls removed
- 28oz canned dìced tomatoes
- 1/3 cup basìl, chopped
- 2 garlìc cloves, mìnced
- 28oz canned crushed tomatoes
- 2 tbsp nutrìtìonal yeast
- 1 tsp dry thyme
- 1 tsp onìon powder
- 1/2 tsp salt (or to taste)
- 1-2 cups water or vegetable broth (see note)
- 6 sheets Explore Cuìsìne Organìc Green Lentìl Lasagne, broken ìnto small pìeces
- 12 tbsp shredded vegan mozzarella cheese, dìvìded (you can also use regular cheese)
INSTRUCTIONS :
- Gently clean the dirt off the mushroom and chop them very small (you can use a food processor here). Heat the olive oil in a large soup pot. Add the chopped mushrooms and cook over medium high heat for 8-10 minutes, stirring often.
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get ful instructions : Click here
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