VEGAN WHITE LASAGNA SOUP #HEALTHYFOOD #HEALTHYVEGAN

OK, I'm on a soup kick at the present time. This Vegan White Lasagna Soup is addictive, simple, sound, so rich and velvety and brimming with protein! Generous and gooey soup, enhanced with Italian flavors. At that point lasagna noodles are cooked in this ideal stock. It tastes simply like an astounding white lasagna. It is so encouraging and all I need right now on the cool evenings!

This veggie lover white lasagna soup is a one pot feast, which you all know are my top choice! Soooo much garlic is caramelized with certain onions. At that point veggie soup blended with the creamiest absolute best cashew cream ever. Italian flavoring, dietary yeast and afterward the lasagna noodles are cooked right in the soup.

This lasagna soup takes close to 20 minutes and will be one of your new most loved soups. The cashews do need to drench for some time to ensure that they make an excessively smooth cream sauce. I simply drench them over night the day preceding I make the soup. Or on the other hand you can begin dousing them the morning before you intend to have this for supper.

Ingredients :

Cashew Cream :

1 Cup Raw cashews, soaked
1 Cup Vegetable broth
1 Tablespoon Lemon juice
Pinch of Salt and pepper

For the Rest of the Soup :

1 Tablespoon Olive oil
6 Cloves Garlic, chopped
1/2 a Sweet onion, chopped
Juice of 1 Lemon
6 Cups Vegetable broth
2 Teaspoons Italian seasoning
1/4 Cup Nutritional yeast
2 Teaspoons Agave syrup
8 Lasagna sheets
Salt and Pepper to taste

Instructions :

The cashews need to be soaked for 6-8 hours. Overnight is great! If you are in a pinch, you can soak the cashews in boiling water for about 15- 30 minutes.
Once you are ready to make the soup, make the cashew cream first. Drain the soaked cashews and add them to a blender with the rest of the cashew cream ingredients. Blend on high, scraping down the sides as needed until the cream is super smooth and velvety with no texture. This may take a few minutes. Set this aside.
Now, in a large soup pot, heat the olive oil on medium high. Then add the garlic and onions to the pot. Saute, reducing heat as needed until the garlic and onions are slightly caramelized. This may take 5-10 minutes.
Then add the lemon juice to the pot and scrape any bits of garlic and onion off the bottom.
Next, pour in the vegetable broth, and whisk in the Italian seasonings and nutritional yeast and agave.
Now, pour all the cashew cream you made into the pot and whisk to combine everything.
Season with a few pinches of salt and pepper. Bring to a simmer.
Next, break the lasagna sheets into about 1-2 inch pieces. Then add them to the soup.
Simmer, stirring frequently until the noodles are al dente. Check your package for timing.
Once the noodles are done, taste and adjust seasoning. I needed to add more salt.
Serve immediately. I like to add some spinach or greens to my bowl and pour the soup over so my spinach doesn't get over cooked! Top with fresh herbs!