Instant Pot Pumpkin Lasagna Soup

rainbowplantlife.com

Jo Hutchinson

1 ½ 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” or reduced-fat coconut milk

1 (15-ounce) can of chickpeas (or 1 ½ to 2 cups cooked chickpeas)

8 pieces lasagna noodles (6 ounces), broken into small pieces

1 ½ teaspoons kosher salt

Freshly cracked black pepper to taste

2 tablespoons nutritional yeast

Bouquet garni: 2 bay leaves a few sprigs each of flat-leaf parsley, oregano, and thyme, tied tightly together with kitchen twine

1 (15-ounce) can pumpkin puree (not pumpkin pie)

½ cup tomato sauce

subheading: Tofu Ricotta (makes about 2 cups):

1 14-ounce (400g) block extra-firm tofu

4 tablespoons (16g) nutritional yeast

1 cloves garlic, roughly chopped

2 tablespoons white or yellow miso paste

¾ teaspoon onion powder

1 teaspoon kosher salt, plus more to taste

½ teaspoon freshly cracked black pepper

1 tablespoon extra virgin olive oil

15 fresh basil leaves (optional)

1 ½ teaspoons freshly grated lemon zest

3 tablespoons freshly squeezed lemon juice (about 1 medium-large lemon)

Directions at rainbowplantlife.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer