Description
A comforting vegan soup that captures the essence of traditional lasagna with a creamy pumpkin base, made easily in an Instant Pot.
Ingredients
Scale
- 1 1/2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 medium or large carrots, finely diced
- 6 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup lite coconut milk
- 1 (15-ounce) can chickpeas
- 8 pieces lasagna noodles, broken into small pieces
- 1 1/2 teaspoons kosher salt
- Freshly cracked black pepper to taste
- 2 tablespoons nutritional yeast
- 2 bay leaves, sprigs of parsley, oregano, and thyme
- 1 (15-ounce) can pumpkin puree
- 1/2 cup tomato sauce
- 1 (14-ounce) block extra-firm tofu
- 4 tablespoons nutritional yeast
- 1 clove garlic, roughly chopped
- 2 tablespoons miso paste
- 3/4 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 1 tablespoon extra virgin olive oil
- 15 fresh basil leaves (optional)
- 1 1/2 teaspoons freshly grated lemon zest
- 3 tablespoons freshly squeezed lemon juice
Instructions
- Select the Saute setting on your Instant Pot, heat olive oil, then sauté onions and carrots for about 5 minutes. Add garlic and sauté for another 1-2 minutes.
- Pour in vegetable broth and use a wooden spoon to deglaze the pot.
- Cancel the Saute mode and add coconut milk, chickpeas, lasagna noodles, salt, pepper, nutritional yeast, and bouquet garni.
- Gently place the pumpkin puree on top without stirring.
- Secure the lid and select Pressure Cook for 4 minutes.
- While soup cooks, blend tofu, nutritional yeast, garlic, miso, onion powder, salt, black pepper, olive oil, basil (if using), lemon zest, and lemon juice in a food processor until smooth.
- Once cooking is finished, perform a quick release, remove bouquet garni, and stir in tomato sauce. Select Saute again and heat for another 2-3 minutes.
- Ladle soup into bowls, top with Tofu Ricotta, and enjoy!
Notes
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: vegan soup, pumpkin soup, lasagna, cozy meals, comfort food
