Yvonne's Lasagne Soup
RECIPE (Serves 6-8)
500g Lean Minced Beef
1 Yellow Pepper (Cubed)
1 Onion (Chopped)
4 Cloves of Garlic (Chopped)
500g Passata
1 Tin Chopped Tomatoes
1 Tbsp Brown Sugar
8 Gluten Free Lasagne Sheets (broken down into large pieces)
60g Grated Parmesan Cheese
2 Mozzarella Cheese Balls (Shredded)
Handful of Fresh Parsley (Freshly Chopped)
2 Tbsp Balmasic Vinegar
2 Tsp Chilli Flakes
4 tsp Smoked Paprika
2 Pints of Hot Stock
METHOD
1. Brown the onion and then add garlic.
2. Then add in mince beef. Fry until browned. If there is lots of fat, drain out with kitchen paper.
3. Add yellow pepper, chilli flakes and smoked paprika. Fry for 2 minutes
4. Add balsamic vinegar and sugar to secure the flavour from the spices.
5. Add passata and then tin of tomato. Stir and simmer for 1 minute.
6. Add stock, then add the broken down lasagne sheet. Stir well so that the sheets do not stick together.
7. Meanwhile, in a bowl, mix together the mozzarella and parmesan cheese. Leave aside.
8. When the lasagne sheets are soft and ready to eat, turn off the heat. Then add fresh parsley.
9. Then finally, gently add the cheese mixture into the lasagne soup, leaving some reserve on a plate for toppings.
10. Grab a ladle and swoop the soup into a bowl, sprinkle cheese on the top, add green garnish and some seasoning.
11. Serve with warm garlic bread and you will have a wonderful cheesy lasagne soup!
