This thick and heart 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 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
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Full Instructions : Click here