About the Recipe
This soup is pure comfort food without the heaviness – so it’s perfect for those days when you’re craving something cosy. It’s everything you love about lasagne—hearty tomato broth, silky pasta, and layers of savoury lasagne-like yumminess.
It’s ridiculously easy to make and perfect for dunking in a chunk of crusty bread. This is one that’s sure to become a firm family favourite!
Ingredients
1 brown onion, finely diced
2 large cloves garlic, minced
2 large carrots, diced
2 sticks celery, diced
1 tin plum tomatoes
500ml vegetable stock
1 teaspoon dried thyme
1 tablespoon white miso paste
1 tin coconut milk
120g sundried tomatoes, sliced
1 teaspoon maple syrup
4 dried lasagne sheets, snapped in half lengthways
100g baby spinach
Olive oil for cooking
Salt and black pepper
Fresh basil to serve
FOR THE CRISPY CHICKPEAS
1 tin chickpeas, drained and rinsed
1 tablespoon rose harissa paste
1 tablespoon olive oil
Pinch salt
Preparation
Preheat your oven to 180C. Mix all the ingredients for the crispy chickpeas together in a medium bowl. Spread onto a parchment lined baking tray. Bake for 15 minutes and give a gentle stir. Bake for a further 10 to 15 minutes until lightly browned and crunchy.
While your chickpeas are baking, heat olive oil in a large saucepan over a medium heat. Add the onions, lower the heat and let them sweat for about 5 minutes until soft and sweet. If needed add a tablespoon of water to stop them sticking to the pan. Then add the garlic and gently fry for another minute.
Add the diced carrot, celery, tin tomato and stock and simmer with the lid on for 15 to 20 minutes. Stir in the thyme and miso and cook for a minute before adding the coconut milk, sun-dried tomatoes and maple syrup. Use a hand blender to blitz the soup until smooth. Add salt and pepper to taste.
Just before you’re ready to eat, bring the soup to the boil and add the lasagne sheets. Lower the heat and simmer for 8 minutes until the pasta is almost cooked. Gently stir in the spinach, cover with a lid and cook for 2 more minutes.
Ladle the soup into your bowls, making sure each gets two strips of lasagne. Top with the crispy chickpeas and fresh basil leaves. So yummy!
PS: There are many veggie lasagane soup recipes out there. A big thanks to Deliciously Ella for the inspiration for adding the crispy chickpeas for extra crunch. They're like the crispy bits on the edge of the lasagne. Genius!