Vegan Lasagna Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegan lasagna-inspired soup made with vegetables, lasagna noodles, and coconut milk. It's comforting and quick, ready in about 25 minutes, and works well for weeknight dinners or lunches.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tbsp olive oil
- 1 large onion (diced)
- 2 cloves garlic
- 1 cup diced tomatoes
- 1 large carrot (peeled and diced)
- 1 large orange bell pepper (de-seeded and diced)
- 1 tsp cumin
- 1 tsp paprika
- 1/2 cup sweetcorn
- 8 lasagna sheets (ensure vegan)
- 1 can coconut milk (14 oz)
- 2 cups vegetable broth
- 3 tbsp nutritional yeast
- 2 tbsp tamari
- 2 cups kale (de-stemmed and chopped)
- 1 cup green peas
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Cook
- 25m
- Sodium
- 872mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 806mg
- Calcium
- 87mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 872MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.