CREAMY GNOCCHI SOUP

This is a great stick-to-your-ribs vegan version similar to the Olive Garden soup, using a Panera bread bowl as a shortcut.

Vegan, Vegetarian, Dairy Free

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Ingredients

• drizzle of EVOO

• 1 shallot, diced

• 2-3 celery stalks, diced

• 1 c grated carrot

• 5 garlic cloves, minced

• 1-2 c fresh spinach, chopped

• 1 t of each: pink salt, cracked pepper

• 2 t of each: onion powder, garlic powder, basil, oregano, parsley, lemon pepper

• 1/4 t turmeric

• 6 T nutritional yeast

• 1/4 c flour

• 2-1/2 c nut (or oat) milk

• 2-1/2 c vegetable broth

• 16 oz gnocchi (I used chickpea gnocchi)

• 1/2 lemon, juiced

• cashew cream

• sourdough bread bowl

  Cashew Cream:

• 1 c raw cashews

• 1/2 c coconut water

• 1 garlic clove

• 3 T nutritional yeast

• 2 T fresh lemon juice

• 1/2 t pink salt

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Directions

In a large pot, sauté the shallot, carrot, celery, and spinach in the olive oil for a few minutes. Add the garlic and sauté another minute or so. Add in all of the spices and stir.

Add the flour and stir. Cooking for 2 minutes until combined.

Slowly add in the milk and broth. Stir to combine the mixture so it’s not lumpy. Then stir in the cashew cream.

Bring to a gentle boil and add the gnocchi. Boil for 4-5 minutes or according to the package. When ready, they will float.

Add the lemon juice and some cracked black pepper (to your liking).

Serve in a sourdough bread bowl. Option to top with vegan cheese.

Enjoy!