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pumpkin bean lasagna soup vegan
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Pumpkin Bean Lasagna Soup

Cozy, cheesy, pumpkin bean lasagna in soup form. Topped with delectable crispy sage.

Ingredients

  • 1 small white onion
  • 4-6 minced garlic cloves
  • 3 large basil leaves
  • 8 sage leaves
  • 1 tbsp fresh thyme
  • 1 can pumpkin puree
  • 1 cup full fat coconut milk
  • 3 cups vegetable broth
  • 2 tbsp vegan cream cheese
  • 1 can white beans
  • 1 can black beans
  • 1/2 cup shredded vegan cheese
  • 8 strips lasagna
  • 6 sage leaves
  • arugula sprouts optional topping

Instructions

  • Chop up the onion and mince the garlic. Chop the basil, sage, and thyme. Add everything to a large pot with cooking oil.
  • Once the onions are tender mix in a can of pumpkin purée. After a few more minutes mix in the vegetable broth, coconut milk, and vegan cream cheese.
  • Next stir in the white beans and black beans. Make sure to drain and quickly rinse the beans first before adding them into the soup. Then stir in the shredded vegan cheese.
  • Lastly, add in your lasagna. Take 8 strips of lasagna broken into thirds and carefully stir them into the soup. Stir occasionally and try to keep the lasagna immersed so it cooks evenly.
  • Once the lasagna is cooked throughout (be patient) remove from heat. Plate with crispy sage (pan fry in oil until crispy) and enjoy! Feel free to also add arugula sprouts for even more flavor. Store the rest in the fridge once cooled.