Plant-based Lasagna Soup

Peel and finely dice the onion and garlic. Peel the carrots and celery and cut into small pieces. Heat olive oil in a large pot. Sauté the chopped vegetables for 2-3 minutes.

Add maple syrup, tomato paste, spices, and sunflower mince and fry briefly. Add bay leaves and optional nutritional yeast, then deglaze with canned tomatoes and vegetable broth.

Simmer covered over medium heat for approx. 12 minutes. Then add the pasta and simmer for another 12 minutes.