HIGH PROTEIN VEGAN LASAGNA SOUP #VEGETARIAN #HEALTHYFOOD
This thick and healthy Lasagna Soup is stuffed with fiber plant-based protein. Veggie lover and without gluten, is a consoling a fantastic feast in a bowl!
One pot dinners are the best. Not just they spare you time and a mess of tidying up, yet you essentially get all that you need in one bowl. Furthermore, during the colder months, nothing thumps a bowl of warm, healthy soup. In the event that it's pressed with supplements, far and away superior.
We've seen a ton of Lasagna Soup plans skimming around the web recently. What's more, in spite of the fact that we've never attempted it, it looks so great, we needed out it an attempt. We needed to help its dietary benefit to make it a reasonable feast, so as opposed to utilizing ordinary lasagna noodles, we included Explore Cuisine Green Lentil Lasagna Sheets.
Made with lentil, pea and dark colored rice flour, these noodles pack 11 grams of protein and 3 grams of fiber for each serving. They're additionally ensured gluten free and made with every single natural fixing.
Rather than ground hamburger, for this Lasagna Soup we utilized Portabella mushrooms, which we cleaved up little, for their rich flavor and substantial consistency. We wrapped it up with two or three tablespoons of cheddar ( you can pick veggie lover or dairy), sprinkled over the top while the soup sister still hot, for melty gooey goodness.
INGREDIENTS :
- 2 tbsp extra virgin olive oil oil
- 8oz portabella mushrooms, gills removed
- 28oz canned diced tomatoes
- 1/3 cup basil, chopped
- 2 garlic cloves, minced
- 28oz canned crushed tomatoes
- 2 tbsp nutritional yeast
- 1 tsp dry thyme
- 1 tsp onion powder
- 1/2 tsp salt (or to taste)
- 1-2 cups water or vegetable broth (see note)
- 6 sheets Explore Cuisine Organic Green Lentil Lasagne, broken into small pieces
- 12 tbsp shredded vegan mozzarella cheese, divided (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
- Add the diced tomatoes, basil and garlic and continue cooking for 3-4 minutes. Add the crushed tomatoes, nutritional yeast, thyme, onion powder, salt and water bring to a boil. Add the lasagna sheet pieces and stir well. Reduce the heat and simmer, covered, for 20 minutes
- Serve the soup hot, and sprinkle 2 tablespoons of cheese on top
NOTES :
- The amount of water added depends on how you like the consistency of the soup. For a thicker, heartier soup, add less water.
- Cheese will melt differently depending on the brand you’re using. If you’re doesn’t melt over the hot soup, just pop it in the microwave for a few seconds.
For more detail : http://bit.ly/2YyQri5
