Vegan Olive Garden Style Gnocchi Soup
This creamy soup takes me back to my Olive Garden bottomless gnocchi soup days.
Ingredients
- 1 medium yellow onion diced
- 2 tbsp vegan butter
- 4 cloves garlic minced
- 1/4 tsp red pepper flakes
- 1 cup cashews raw, unsalted
- 1 tbsp nutritional yeast
- 4 cups low sodium vegetable broth
- 4 cups almond milk plain, unsweetened
- 1 tsp dijon mustard
- 1 tsp dried parsley
- 1/2 tsp dried thyme
- 1/2 tsp oregano
- salt & pepper to taste
- 1 16 oz package gnocchi vegan
- 1 cup matchstick carrots
- 3 cups packed chopped spinach
Instructions
- The cashews need to be soaked for at least 4 hours. I find it best to put them in a small saucepan, cover with water, bring to a boil, remove from heat and let sit for 4 hours.
- Melt the vegan butter in a large stockpot. Add diced onion, sauté for about 5 minutes. Add garlic & red pepper flakes, sauté for another 30 seconds.
- Add the vegetable broth, parsley, thyme and oregano. Bring to boil, then reduce to a simmer for about 8 minutes.
- Combine the soaked cashews, nutritional yeast, 2 cups of almond milk, and dijon mustard in a high powered blender and blend until smooth.
- Add the cashew mixture to the stockpot, simmer for another 6-8 minutes, stirring occasionally.
- Add the remaining 2 cups of almond milk, the carrots, and gnocchi. Let this simmer for another 5 minutes.
- Stir in spinach and cook for another 2 minutes.
- Season with salt & pepper. The mix will thicken up when it is removed from heat.
- Garnish with fresh parsley & vegan parmesan cheese. Enjoy & share!
Nutrition
Calories: 208kcalCarbohydrates: 15gProtein: 7gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 0.02gSodium: 288mgPotassium: 361mgFiber: 4gSugar: 4gVitamin A: 5181IUVitamin C: 8mgCalcium: 243mgIron: 2mg
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