Creamy Vegan Vegetable Lasagna Soup

This insanely delicious vegan lasagna soup recipe is packed with vegetables, beans, tender lasagna noodles, and a delicious sunflower cream broth! It's ready to eat in 1 hour and it's gluten-free and oil-free.

Course Soup

Cuisine American

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Servings servings

Calories 366kcal

Author Stacey Eckert

Equipment

Medium Saucepan
Blender
6-Quart Dutch Oven or Large Soup Pot
Medium Pot

Ingredients

Sunflower Cream

1 ½ cups raw sunflower seeds
2 cups water

Lasagna Soup

¼ cup vegetable broth (to saute)
1 medium yellow onion diced
4 medium garlic cloves minced
1 tbsp Italian seasonings
¼ tsp chili pepper flakes (add more to taste)
1 tsp salt
½ tsp black pepper
3 cups zucchini chopped (1 large or 2 medium)
½ lb cremini mushrooms sliced
14 oz can artichoke hearts (in water) drained & chopped
3 medium sun-dried tomatoes diced
14 oz can great northern beans rinsed & drained
4 cups vegetable broth
10 oz bag frozen spinach
2 tbsp fresh lemon juice
9 oz package gluten-free lasagna noodles (I used brown rice noodles)
1 tbsp chives sliced

Instructions

Sunflower Cream

First, put the sunflower seeds in a medium saucepan and cover them by 1-inch with water. Boil for 10 minutes and then drain any excess water.
Combine the boiled sunflower seeds and 2 cups of fresh water in a blender cup and blend until smooth and creamy. Set aside for later.

Lasagna Soup

In a large dutch oven, saute the diced onion in ¼ cup of vegetable broth until soft and translucent. Add the minced garlic, 1 tbsp Italian seasonings, ¼ tsp chili pepper flakes, 1 tsp salt, and ½ tsp black pepper. Stir to combine and let it cook for 2 minutes to toast the spices.
Add the zucchini, mushrooms, artichoke hearts, sun-dried tomatoes to the pot. Cook for 15 minutes, stirring occasionally.
Add the beans, vegetable broth, and sunflower cream. Stir to combine, bring it to a low simmer, cover with the lid, reduce the heat to medium, and let it cook for 20 minutes.
Lastly, add the frozen spinach and stir in 2 tbsp lemon juice. Cook for 2-3 minutes to defrost and warm the spinach. Taste and add more salt or seasonings if necessary. I added a little bit more chili pepper flakes.
While the soup is cooking, boil water in a medium-sized pot. Break up the lasagna noodles into bite-sized pieces and cook them in the boiling water according to package instructions. Drain the water.
Serve the soup in a bowl and top it with a serving of cooked noodles. Garnish with a sprinkle of red pepper flakes and chives.

Notes

It's important to boil the sunflower seeds before blending them to soften them and make them easier to digest.
After you drain the canned artichokes, gently squeeze each artichoke over the sink to get rid of any excess brine that's hiding in the layers.
Cook the noodles in a separate pot so they don't absorb all of the broth in the soup.
Chili pepper flakes add flavor and a little heat, start with ¼ tsp and add more to taste. I like to add a little bit more at the end for extra zing.
Store the leftover soup separately from the cooked noodles in airtight containers in the fridge for 4-5 days or you can freeze it for a future meal.

Nutrition