Lasagna Soup


6-8 gluten free lasagna noodles (Tinkyada brand)
8 cups water
1 small onion diced
4 cloves garlic minced
1 cup grape tomatoes
1 cup fresh spinach
1/2 cup cashews soaked in boiling water 10 min and rinsed
1/3 cup plant milk
1/3 cup nutritional yeast
1 T Italian seasoning (basil, oregano, rosemary or marjoram)
Juice of half a lemon
1 tsp poultry seasoning

Slice tomatoes and place on baking sheet in a 350° oven for 10 min. Blend cashews with about 1/3 cup plant milk of choice in a mini blender, set aside. In stock pot sautéed onion for 2 min, add garlic and sauté one more minute (adding water so not to stick by the tablespoon) and add seasonings. Add the 8 cups water and bring to boil. Add broken lasagna noodles and simmer for 10 min or until al dente. Add cashew cream, roasted tomatoes, nutritional yeast, ribboned spinach, lemon and s/p to taste. Adjust flavours. Enjoy!

Note: If broth is not thick enough make a “slurry” of corn or potato starch and cold water and add to soup until desired thickness. (1:2 ratio in tablespoons)

Note: We love this with a crunchy whole clove roasted garlic bread (oil free). This soup is incredible topped with some roasted mushrooms and you can replace spinach with fresh shredded zucchini. Ciao! ~Rita