Chaga Lasagne Soup
We have finally entered that period of the year when the air is warm, the sun kisses your skin and the vibe on the street screams “summer is here!” The one and only problem that remains on the forefront of your mind now is what to eat when it’s too hot to even think about downing those comforting and warm dishes like (vegan or not) casseroles, lasagne, chilli con carne, curry etc. It’s easy. Find the one dish that translates into that summer feeling whilst also providing nutrients to your body and a vibrant feeling to the atmosphere around you.
You betcha! It’s Chaga from Chaga Life because what more tangible, malleable, durable and thus valuable solution is there to cooking year round and adding the most nutrients into those bodies? Being 100%, zero calorie, high in antioxidants, containing 19 out of 20 amino acids and being 100% natural, these little bottles sure can pack a punch. Now imagine adding that into your meals - it’s an easy and vital boost without having to source each and every ingredient.
The idea of a hot, cheese filled, béchamel flowing lasagne does tick all those winter craving boxes, but do you really want this in the heat of the summer? Here’s a delicious alternative that will leave you with a meal that’s light but still holds all that lasagne goodness you maybe desiring. Of course, vegan means no cheese or any other dairy (ie. béchamel) but rest assured, the whipped tomato vegan cream sauce does leave you feeling satisfied. Future more, with the nutty note from the Chaga, there is certainly that comfort feel like in the Autumn when tasting those mushrooms… but you’re in Summer!
Head on over to Chaga Life’s website and you will notice that not only do they have a large size, best suited for cooking. They also have a small shot size for yes, taking shots! So whilst all the clubs maybe shut, and your partying has subsided, get back to taking shots but of something wholesome, nutritious and also energising for the human body. Cooking with Chaga liquid is great to add a depth of flavour, but also adding that swig into your morning coffee or drinking it over ice is really refreshing and neutralising for the soul. Grab yourself some of your very own Chaga liquid to start your cooking saga because really this product is so versatile, the cooking world is your oyster.
Before I leave you, I will give one last tip (maybe even a secret). Chaga is a great solution if you are wanting to minimise your caffeine intake. Believe it or not, there is a natural form of caffeine that’s none addictive and actually good for your body in Chaga which provides all that and more of our good friend coffee. Just a nice little side note for those seeking a different caffeine alternative without giving up of helping our sleepy body’s with a little much needed energy boost to powder the day.
For now, cooking it is. So whilst the sun sets (rather later now) and dinner is on the mind, think no further. This summer style lasagne with whipped Chaga tomato cream is here to save the day. Now that’s a summer feeling!
Vegan Chaga Lasagne Soup
Ingredients
4 lasagne sheets
2 small onions, roughly chopped
3 garlic cloves, roughly chopped
3 oregano stems, stalks removed
1 tsp sea salt
1/2 tsp freshly cracked black pepper
1 tin whole Italian peeled tomatoes with paste
1 tbsp balsamic vinegar
2 tbsp coconut milk
3/4 cup chaga life
1 zucchini, thinly sliced
3 large handfuls spinach, washed and roughly broken
2 tbsp soy sauce
Purple basil, sea salt and black pepper for serving
Method
Base Soup; In a large pot, heat two tablespoons of olive oil. Add onion, garlic, oregano, salt and pepper, cook for 3-4 minutes. Add the tomatoes, balsamic vinegar, coconut milk and Chaga Life, bringing to a boil then turning to a low simmer for 5-7 minutes. Blend with a handheld blender - set aside.
Veggies; In a small pan, heat one tablespoon of olive oil and add the zucchini. Cook until golden then flip and cook for a further minute. Add the spinach and soy sauce, allowing the spinach to wilt slightly. Add to the soup base.
Lasagne Sheets; Cook the lasagne sheets according to the packet - I find that cooking the sheets in batches means you don’t run the risk of sheets sticking together. Drain, pull into two pieces (it looks best when you roughly pull rather than cut). Add the sheets to the soup.
To Serve; Heat the soup and serve into bowls with fresh basil and salt and pepper.
