Tag Archive for vegan soup

Lasagne Soup {Vegan}

Okay, who doesn’t love lasagne?? 

I mean, if a cartoon cat can’t resist it, who am I to say no? 

Yeah, lasagne is one of those classic comfort foods; layers of soft noodles, tomato sauce, and cheese…. it’s the stuff of dreams. 

Lasagne Soup LivB Vegan on a budget

You know what’s not dreamy about lasagne? Making it! Especially if you do everything from scratch. If you make the tomato sauce, include vegetables, make the middle cheesy/creamy layer, have to deal with massive, floppy, half-cooked noodles… yeah. It’s a huge pain the tukus. 

So, while I do love a good lasagne, I very seldom make it. Because it’s a lot of work. 

So, while I have been testing out recipes from @itslivb‘s new cookbook, Vegan on a Budget these past couple of weeks, I was excited to try her recipe for Lasagne Soup. 

She intros the recipe by saying: “two years ago I made a video on my YouTube channel called “Vegan Recipes for Lazy Days,” which included this recipe. The video was a huge hit and people all over the world discovered the wonder that is this soup. It tastes like lasagna but requires only one pot and 30 minutes to make. It’s basically magic.” So I was intrigued… the recipe is vegan, plus it’s not nearly the amount of work to make a regular lasagne, PLUS all the good lasagne feels? 

I was in! 

I made a big pot of it in my Staub on top of the stove (though I’d love to adapt this for IP), and the week I made it, I was sick. I was miserable and I had a head cold. So ate some for lunch, and it was so good! Really satisfying and wonderful for my cold. Michael was home that day from school, because he also was not feeling well, and he tried some, and he also really enjoyed it! 

So yay! When you get a thumbs up from the resident teenage ominvore, that’s a winning recipe.

Image credit: Brilynn Ferguson

Famous Lasagne Soup 

(Recipe courtesy of Liv B’s Vegan on a Budget by Olivia Biermann © 2019 www.robertrose.ca Reprinted with permission. Available where books are sold.)

Ingredients

  • 1 tbsp (15 mL) olive oil
  • 1/2 onion, finely chopped
  • 1 bell pepper, chopped
  • 1 cup (250 mL) finely chopped mushrooms
  • 21/2 cups (625 mL) Marinara Sauce (page 12) or store-bought
  • 31/2 cups (875 mL) vegetable broth
  • 1/2 cup (125 mL) dried brown lentils
  • 8 lasagna noodles, broken into pieces
  • 1 cup (250 mL) baby spinach
  • 1 batch Vegan Ricotta (page 20) or
  • 1/2 cup (125 mL) vegan cheese shreds
  • Chopped fresh flat-leaf (Italian) parsley (optional)
  • Freshly ground black pepper (optional)

Method

  1. Heat a large pot over medium heat. Add the oil, onion, bell pepper and mushrooms; cook for about 5 minutes, stirring frequently, until the onion is translucent.
  2. Add the marinara sauce, vegetable broth, lentils and lasagna noodles; stir to combine. Reduce the heat and simmer for about 25 minutes, stirring frequently, until the lentils and noodles are tender.
  1. Add the spinach and stir to combine. Ladle into 4 bowls and top each with a spoonful of ricotta or vegan cheese shreds. Garnish with fresh parsley and freshly ground black pepper, if desired.

 

 

Spring Soup #Vegan

As I type this, outside my window, large, fluffy, fat snowflakes are falling down. Oh the irony.

This time last year, spring was in full swing already. Cherry blossoms were blooming, tulips and daffodils were up, and pollen was making my nose run.

Today, the only thing making my nose run is the cold. Sorry about the visual.

This has been a long, cold, snowy winter here on the west coast. Freakishly so. Many people are saying they’ve never seen anything like it.

Green Spring Soup #Vegan

Be that as it may, I can’t wait for the winter to be over. I moved here, after all, to get away from the snow and the cold. If I had my druthers, we’d have summer year-round.

One of the first signs of spring is the appearance of fresh asparagus in the produce stores. I love its delicate green, and its incredible versatility.

One thing I love about this soup is how beautiful and creamy it is, without the addition of any cream whatsoever. It’s basically vegetables. That’s it.

The key to making it creamy is choosing the right vegetables. In this case, I used cauliflower, but a little bit of potato would also go a long way towards giving it that creamy texture.

Right now, I’d serve this soup hot, but in the summer, when the weather is warmer, serving it cold would be a great option.

I love the colour of this soup. It screams spring, even if the weather does not. Maybe it can take a hint??!?

Spring Soup

Spring Soup #Vegan

Ingredients

  • 1/2 head cauliflower
  • 1 medium broccoli floret
  • 1 bunch asparagus
  • 4 cloves garlic
  • 2 tbsp fresh pesto
  • Vegetable stock
  • salt and pepper to taste

Method

  1. Wash the vegetables well and cut them into chunks. Cut the asparagus into thirds, after snapping off the tough ends.
  2. Heat a large pot over medium heat, and add a couple tablespoons of good olive oil. Add the vegetables and stir, allowing them all to be coated with the oil, and to start to cook on the outside, with a little caramelization. Season with salt and pepper.
  3. Add the chopped garlic and stir well. Season again.
  4. Add vegetable stock. You want enough stock to cover the vegetables, plus about an inch or so.
  5. Stir everything well, and bring it back up to the boil. Once the stock is boiling, add the pesto, and turn down the heat to a simmer. Allow to simmer for about 20 minutes, or until the vegetables are soft.
  6. Remove from the heat. Allow the soup to cool enough so that you can handle it (you have to be very careful putting hot liquids into the blender).
  7. Pour the soup into your blender and puree.
  8. Pour the soup back into the pot, taste for seasoning and adjust. Bring the soup back up to the boil, and serve in a bowl with a drizzle of olive oil or a dollop of fresh pesto, some fresh herbs, or some roasted peas for a crunchy, textural element.