Here you have the lasagna soup that I told you about in the vegan ricotta de tofu. It’s a quick, vegan version of traditional lasagna in soup form and it’s out of this world. I had never tried it until I saw it on Laura in the kitchen< /a> and I felt like making a lighter, 100% plant-based version. It is a channel that, despite not being vegan and not being oriented towards healthy cooking, I really like.

Sopa de Lasaña Vegana.- Esta receta es una forma más rápida y fácil de disfrutar de una riquísima lasaña, pero en versión sopa. Es vegana y está lista en menos de 30 minutos.

Ingredientes

Scale

  • 1/2 cebolla troceada
  • 1/2 rama de apio troceada
  • 1 taza de lentejas cocinadas o de bote (175 g)
  • 2 latas de tomates troceados (800 g ó 28 oz)
  • 2 ó 3 tazas de caldo de verduras o agua (500 ó 750 ml)
  • 2 cucharadas de orégano seco
  • 1 cucharadita de sal
  • 1 cucharadita de ajo en polvo
  • 1/8 cucharadita de pimienta negra molida
  • 250 g de placas de lasaña de trigo integral (1/2 libra)
  • 6 hojas de albahaca
  • Ricotta vegano de tofu (opcional)

Instructions

  1. Put all the ingredients in a pot, except for the lasagna plates, the basil and the ricotta. Cook over high heat until it starts to boil and then over medium-high heat for about 5 minutes.
  2. Cut the lasagna plates with your hands.
  3. < li id="instruction-step-3">Add the chopped plates and cook for about 10 minutes or until al dente, stirring occasionally.

  4. You can add more or less broth or water depending on how thick you want your soup.
  5. Remove from heat, add some basil leaves, stir and serve with a little of ricotta on top.
  6. We can store it in the fridge in an airtight container for about 4 or 5 days. It can also be frozen.

Notas

Receta adaptada de Laura in the kitchen.

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