One Pot Lasagne Soup
One Pot Lasagne Soup
Course: Recipes, MainDifficulty: EasyServings
4
servingsTotal time
50
minutesIngredients
- For The Soup
1 whole bulb garlic cloves separated, skin-on
2 tablespoons olive oil
1 onion thinly sliced
2 carrots finely diced
2 sticks of celery finely diced
Small handful of thyme (about 15g / 0.5 oz) leaves picked
Pinch of dried red chilli flakes
1 tablespoon white miso paste
1 x 400g tin plum tomatoes
1 x 400ml tin coconut milk
800ml vegetable stock
1 teaspoon maple syrup
1/2 small jar sun-dried tomatoes (about 6)
8 dried lasagne sheets (about 150g / 5.3 oz) each broken into thirds
1 bunch of cavolo nero (about 200g / 7 oz) sliced (you can also use kale, spinach, cabbage)
- For The Crispy Chickpeas
1 x 400g tin chickpeas drained
1 tablespoon harissa paste
1 tablespoon olive oil
Pinch of sea salt
Directions
- Preheat the oven to 180°C fan / 400°F.
- On a large baking tray, toss together the chickpeas, harissa, 1 tablespoon of olive oil and a pinch of salt. Spread everything out evenly in a single layer and pop the separated garlic cloves in the corner of the baking tray. Place the tray in the oven and cook for 25–30 minutes, until the chickpeas are crisp and golden. Remove the tray from the oven and set aside.
-  Meanwhile, warm 2 tablespoons of olive oil in a large saucepan set over medium heat. Add the onion, carrots, celery, and a pinch of salt; cook for 15–20 minutes until soft and the onions are translucent.
- Stir in the thyme, chilli flakes and miso; cook for 1 minute until fragrant. Then add the tinned tomatoes, coconut milk, stock, sun-dried tomatoes and maple syrup. Squeeze the cooked garlic cloves out of their skin into the pan and use a hand blender to blitz the soup until smooth. Season generously with salt and pepper.
- Bring the soup to the boil, then add the pasta and cook for 9–10 minutes until al dente. Once cooked, add the cavolo nero and cover with a lid for 2–3 minutes until wilted.
- To serve, divide the soup between bowls, then top with the crispy chickpeas and a drizzle of olive oil
Shop the Ingredients
