This thick and healthy Lasagna Soup is pressed with fiber plant-based protein. Vegetarian and sans gluten, is a consoling a wonderful feast in a bowl!
One pot dinners are the best. Not just they spare you time and a mess of tidying up, however you essentially get all that you need in one bowl. What's more, amid the colder months, nothing thumps a bowl of warm, generous soup. In the event that it's stuffed with supplements, shockingly better.
We've seen a great deal of Lasagna Soup plans coasting around the web of late. What's more, despite the fact that we've never attempted it, it looks so great, we needed out it an attempt. We needed to support its healthy benefit to make it a fair dinner, so as opposed to utilizing customary lasagna noodles, we included Explore Cuisine Green Lentil Lasagna Sheets.
Also try our recipe : Crockpot Carnitas from Pork Tenderloin #diet #familyeat #dinner #healthyrecipes #easy
- 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
Source : bit.ly/30mehLW
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