Nora: For something as heavy-sounding as lasagna, this soup was surprisingly light. The bright citrus notes in the broth kept it refreshing (can a hot soup be refreshing?) while the cashew cream and sausage gave the soup staying power. Pretty quick and easy, too!
Josh: This soup is just lovely! It is zesty by way of lemon and savory by way of the creamy cashew goodness. I expected this soup to be really comforting and satisfying, what I didn’t expect was how light it would be. The vegan sausage adds good flavor and saltiness that work really well with the rest of the soup, and on top of that it brings a strong protein content to this dish, making this soup into a Main dish rather than a side. But wait, there’s more good news! The soup is quick to make, with only some basic prep (chop some onions and garlic, slice up the sausage, blend the cashew cream) and a short cook time. We through it together on a work night and it was ready in no time!
| Lemony Lasagna Soup |
| Adapted from: Rabbit and Wolves |
| Time: 10 minutes prep, 20 minutes cook |
| Serves: two for dinner and then two for lunch |
| Ingredients: For the cashew cream: -1c (4.5 oz) raw cashews (soaked overnight or simmered 10 minutes if you do not have a high-speed blender) -1c veggie broth (we use Better than Boullion) -1/2 tsp salt, several grinds of black pepper For the soup: -1 tbsp oil -1 onion, chopped -6 cloves garlic, minced -4 links (approx. 14 oz) vegan Italian sausage, cut into half-moons (we like Tofurky) -6 cups veggie broth -juice of 1 lemon (about 3 tbsp if you’re using bottled) -2 tsp Italian seasoning -1/4c (4 tbsp) nutritional yeast -8 lasagna sheets (about half a box– sorry) Optional: -8oz mushrooms, sliced -small bunch of spinach |
| Directions: 1. If you are going to quick-soak the cashews, put them in a small saucepan and cover with water. Bring to boil and cook 5 minutes, then remove from heat and let sit for at least ten minutes. Drain before using. This will help the cashew cream blend more easily. If you have a powerful blender then you can choose to just run the blender a little longer (we do). 2. Prepare the cashew cream by putting all the ingredients in the blender and running on high 1-2 minutes or until very smooth and not gritty at all. 3. Heat the oil in a soup pot and add the onion and garlic, saute on medium for a few minutes until tender, translucent, and starting to brown. 4. Add sausage and mushrooms (if using). Cook another 2 minutes. 5. Pour in the veggie broth (or the water and then add the correct amount of Better than Boullion goop) and scrape any browned bits off the bottom of the pan. Add in the lemon juice, seasoning, nutritional yeast and cashew cream. Bring to a simmer. 6. Break the lasagna noodles into 1-2 inch bits. This will send shrapnel all over your kitchen (sorry). Add them to the soup and simmer 12 minutes (or according to package directions) until the noodles are al dente. Add salt and pepper to taste. 7. Remove from heat and stir in spinach (if using). |
| Closing Arguments |
| Nora: A delicious soup that’s a breeze to make and would fit in any season. Josh: This aint your grandma’s lasagna! |
