Gnocchi Soup
Ingredients
The base
-
2
tablespoons
vegan butter
-
1
tablespoon
olive oil
-
1
piece
yellow onion, diced
-
3
stalks
celery, thinly sliced
-
2
pieces
carrots, halved and thinly sliced
-
1
teaspoon
salt
-
4
cloves
garlic
-
¼
cup
flour
Seasonings
-
½
teaspoon
ground black pepper
-
1
teaspoon
dried oregano
-
1
teaspoon
dried thyme
The soup
-
5
cups
vegetable broth
-
2
pieces
vegan chicken, cubed
-
2
cups
vegan gnocchi
-
1 ½
cups
Tuscan kale, sliced thin
To taste
-
to taste
salt
-
to taste
pepper
Instructions
- Melt the vegan butter in a large pot over medium heat, then add olive oil, onion, celery, and carrots with salt, sautéing until softened.
- Stir in the garlic and cook until fragrant.
- Add flour, pepper, oregano, and thyme, stirring well and cooking for 2 minutes.
- Gradually pour in the vegetable broth while stirring to prevent lumps, then bring to a boil and reduce heat to low, simmering for 5-7 minutes.
- Add vegan chicken, gnocchi, and kale, simmer for another 5-7 minutes until the gnocchi floats to the top.
- Season with salt and pepper to taste.
Nutrition Facts (estimated)
Servings
4 servings
Calories
341
Total fat
9g
Total carbohydrates
59g
Total protein
7g
Sodium
2307mg
Cholesterol
0mg
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