Veggie Lasagna Soup

Ingredients

• 1 onion
• 1 clove garlic
• 2 carrots
• 1 parsnip (approx. 7 oz)
• 1 celery stalk
• 2 tbsp olive oil
• 100g red lentils
• 800ml passata
• Salt
• Pepper
• 0.25 tsp dried oregano
• 0.25 tsp Dried thyme
• 8 lasagna sheets
• 1 handful basil leaves (approx. 1.8 oz)
• 125g mini mozzarella balls (45% fat in milk)

Instructions

1. 1.

   Peel the onion, garlic, carrots and parsnip and cut them into small cubes. Clean the celery and cut it into small pieces. Heat the oil in a pot. Sauté the onion, garlic, carrots, parsnip and celery over medium heat for 4 minutes. Add the lentils and sauté for another 2 minutes.

2. 2.

   Then add the passata and 200-300 ml of water and simmer the soup for 10-15 minutes over low heat. Meanwhile, cook the lasagna sheets in boiling salted water for 8-10 minutes. Then drain, let it drip and cut the lasagna sheets into small pieces. Wash the basil.

3. 3.

   Season the soup with salt, pepper, oregano and thyme and fill 4 bowls. Add the lasagna pieces and serve the veggie lasagna soup with basil and mozzarella balls.