This Instant Pot Vortex lasagne soup is the epitome of comfort food. We absolutely love this recipe from Mariza - @lifeinthesouth. Filled with all the things we love about lasagne in a quick and easy to put together meal.
Preparation time: 10 minutes Cook time: 40 minutes Serves: 4-6 people
Ingredients
250g lasagne sheets broken in to medium sized pieces
500g beef mince
1 small red onion
2 crushed garlic cloves
oregano dried , 1tsp
basil dried , 1tsp
thyme dried , 1tsp
1/4 cup tomato paste
Olive oil to fry
1 1/2 cup canned diced tomatoes
sun dried tomato pesto, 1 tbsp
1 tbsp soy sauce
600ml liquid cream or full fat chocolate milk
4 cups vegetable stock (more if needed)
Salt and pepper to taste
Fried bacon for topping
Fried halloumi for topping
Fresh herbs for topping
Fresh bread
Method
Heat your Vortex on bake oven to 170 degrees Celsius for 30 minutes.
Add a generous dollop of olive oil to your baking dish of choice, add in the diced onion, garlic and the herbs and place in the oven to caramelise a bit.
Remove, stir and add in the meat, let it cook for 5 minutes before removing again to stir, add in a bit of salt to taste, and then add in the rest or the soup ingredients, and half of the lasagne noodles. Let it cook for ten minutes, making sure the noodles are covered.
After 10 minutes add the rest of the noodles if you like and then add the cream or coconut milk, let it cook for 25-30 minutes stirring every now and again to make sure the noodles don’t stick together.
While the soup is bubbling away, place the bacon and halloumi in a baking dish, drizzle with olive oil and place on the bottom rack of the vortex oven to crisp up.
Switch the baking to grill for 5-8 minutes.
When the noodles are soft, test to see if you need to add more salt, serve the soup with crispy bacon and fried halloumi, fresh herbs, more cream and crispy bread on the side.
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