Iron-Rich Lasagne Soup
article by Gené Schesser
Craving lasagne without the endless prep? This hearty soup delivers all the classic, cheesy flavour in a single pot. Enhanced with Primal Iron beef spleen powder, it’s a delicious, family-friendly way to naturally support your energy without anyone tasting the organ meats!
Iron-rich Lasagne Soup | Serves 6
Ingredients:
- 1 tbsp extra-virgin olive oil
- 500g ground grass-fed beef mince
- 2 heaped tsp of Primal Iron Beef Spleen Powder
- 1/2 a brown onion: finely diced
- 1/2 a zucchini: diced into half moons
- 1/2 a carrot: diced into half moons
- 2 tsp minced organic garlic
- 500ml organic passata or pasta sauce of choice
- 500ml organic beef bone broth
- 200ml water
- 1 tsp organic brown sugar
- 4 organic fresh lasagna sheets
- 1/2 cup fresh sliced mozzarella
- 1/2 cup freshly grated Parmesan
- Fresh basil leaves to top
Method:
- To a large Dutch oven or pot over medium heat, add the olive oil, brown onion, zucchini, carrot and garlic. Stir until slightly softened , fragrant and the onion is translucent.
- Add in the beef mince, break it up, and stir until lightly browned. Add the Primal Iron powder and stir again.
- Pour in the passata, bone broth, water, salt and pepper and sugar. Stir to combine and bring to a boil.
- Once boiling, add the fresh lasagne sheets and reduce to a simmer. Cover for 5 minutes until they are slightly soft.
- Add the sliced mozzarella and Parmesan on top, then cover for another 5 minutes until melted through.
- Once ready, the lasagna sheets should be soft. Serve with an extra grating of Parmesan and fresh basil. Dig in and enjoy!
Notes:
- This dish lasts up to three days in an airtight container, in the fridge.
