One pot dinners are the best. Not just they spare you time and a ton of tidying up, yet you practically get all that you need in one bowl. What's more, during the colder months, nothing thumps a bowl of warm, generous soup. On the off chance that it's pressed with supplements, surprisingly better
We've seen a great deal of Lasagna Soup plans coasting around the web of late. 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 decent feast, so as opposed to utilizing ordinary lasagna noodles, we included Explore Cuisine Green Lentil Lasagna Sheets. Made with lentil, pea and darker rice flour, these noodles pack 11 grams of protein and 3 grams of fiber for every serving. They're likewise confirmed gluten free and made with every natural fixing.
Rather than ground hamburger, for this Lasagna Soup we utilized Portabella mushrooms, which we slashed up extremely 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.
Also try our recipe Vegan Carrot Ginger Soup
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
- 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
Read more our recipe : Creamy Italian Cucumber Salad
For more detail : https://bit.ly/2tjQixD
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