Lasagne Soup
You may have noticed that, here at BOSH!, we're not shy about letting our freak flag fly when it comes to inventive recipes. We're pretty sure lasagne soup has been done before, but this one's a belter. It's got all the best bits of a lasagne: rich flavours, 'meaty' mushroom mince and Italian herbs. It's also dead easy, just as lasagne should be. A delicious vegan soup idea and great veggie lunch recipe...with a difference!
Serves
Ingredients
For the lasagne soup
<item-todo-done>1 tbsp sun-dried tomato oil - from the jar<item-todo-done><item-todo-done>1 tsp dried oregano<item-todo-done><item-todo-done>1 tbsp tomato purée<item-todo-done><item-todo-done>1 red onion<item-todo-done><item-todo-done>2 celery stick<item-todo-done><item-todo-done>1 carrot<item-todo-done><item-todo-done>3 garlic cloves<item-todo-done><item-todo-done>4 sun-dried tomatoes<item-todo-done><item-todo-done>1 sprig of rosemary<item-todo-done><item-todo-done>3 thyme sprigs<item-todo-done><item-todo-done>400g mushrooms - we used chestnut mushrooms<item-todo-done><item-todo-done>1 x 400g can of green lentils<item-todo-done><item-todo-done>100ml red wine<item-todo-done><item-todo-done>2 x 400g can(s) of chopped tomatoes<item-todo-done><item-todo-done>500ml vegetable stock<item-todo-done><item-todo-done>200g lasagne sheets<item-todo-done><item-todo-done> sprig of basil<item-todo-done><item-todo-done>50g plant-based cheese<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done>
To serve
<item-todo-done> nutritional yeast<item-todo-done><item-todo-done> sourdough<item-todo-done><item-todo-done> side salad<item-todo-done>
Before you start
Large saucepan | Kettle (boiled) | Microplane
First, prep your ingredients
- Peel, halve and finely dice the red onion
- Trim and finely dice the celery
- Peel, trim and finely dice the carrot
- Peel and finely grate the garlic
- Finely slice the sun-dried tomatoes
- Pick and finely dice the rosemary and thyme
- Blitz the mushrooms in the blender to make a “mince”
- Drain the lentils
- Prepare the stock
- Roughly break up the lasagne sheets
- Grate the plant-based cheese
- Pick the basil leaves
Now, make the ragù
- Warm the oil in a large pan over a medium heat
- Add the onion, celery, carrot and a pinch of salt to the pan and stir for 7-8 minutes
- Add the garlic and sun dried tomatoes and stir for 2 minutes
- Add the oregano, thyme and rosemary and stir for 1 minute
- Add the mushrooms and stir for 6-7 minutes
- Add the tomato puree and red wine and stir for 4-5 minutes
- Add the chopped tomatoes and stir for 3 minutes until simmering
- Add the vegetable stock and stir for 2-3 minutes until simmering
- Add the broken lasagne sheets and lentils and stir until they’re well covered
- Turn the heat down, put the lid on and leave to simmer for 7-8 minutes until the pasta is al-dente, stirring occasionally to prevent catching
Finish the soup
- Taste the soup and season to perfection with salt and pepper
- Sprinkle the dairy free cheese over the top of the soup, put the lid on and leave to simmer for 2 minutes
Time to eat!
- Spoon the soup into 4 bowls, sprinkle over the basil leaves, some nutritional yeast and serve immediately with good quality brown sourdough bread and a salad on the side