Lasagna spinach soup

Ingredients for 4 servings:

• 7 lasagna sheets, whole wheat
• 800 g creamed spinach, frozen
• 800 g tomatoes, chopped, from the can
• 3 tbsp, leveled tomato paste
• 250 g corn from the can
• 6 slices of processed cheese
• 800 ml vegetable stock
• some salt and pepper
• 1 pinch of chili powder
• 1 tsp, heaped curry powder
• 1 onion(s)

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour

vegetarian, green, healthy

Heat the spinach in a large pot according to the package instructions. Meanwhile, break the lasagna sheets into small pieces. Chop the onions, drain the corn, and open the cans of tomatoes. When the spinach is ready, add the canned tomatoes, corn, tomato paste, onions, and finally the broth to prevent it from splattering. Mix everything well, then add the lasagna sheets to the pot. Bring to a boil briefly, then reduce the heat slightly. Stir well every now and then to prevent the lasagna pieces from sticking to the bottom and burning. Finally, add the seasonings and cheese, and stir everything again. The lasagna sheets need to simmer for about 15 minutes until they are tender, but it’s best to test them yourself.