Mini-Lasagne-Soup with Walnut Bolognese

Topping

Wash, peel and chop the vegetables. Coarsely grind the walnuts in a separate bowl.
Fry the onion, carrot, celery and dried tomatoes in hot oil. Add the garlic, walnuts and tomato paste and fry until golden brown. Deglaze with vegetable broth and tomato purée. Add the herbs and simmer with the lid on the pan for 15 Minutes.
Stir in the Mini-Lasagne and cook until al dente.
For the Nut-Parmesan: Mix the grounded cashews with nutritional yeast.
Season the soup with salt, pepper, sugar and chili. Garnish with basil and Nut-Parmesan and serve immediately.