Vegan Olive Garden Gnocchi Soup

• porciones: 4 servings
• tiempo activo: 10 minutes
• tiempo total: 30 minutes

Ingredientes

2 tbsp olive oil (or vegetable broth)

1 yellow onion (diced)

3 stalks celery (diced)

2 carrots (grated)

5 cloves garlic (minced)

1 tsp salt

½ tsp black pepper

2 tsp onion powder

1 tbsp Italian seasoning

3 tbsp nutritional yeast

¼ tsp turmeric

¼ cup all-purpose flour

2½ cup vegetable broth

2½ cup soy milk

1 cup cashew cream (or vegan cream of choice )

1 hadful spinach (chopped)

16 oz gnocchi

1/2 lemon (squeezed)

Instrucciones

In a large pot over medium, heat the olive oil.

Add the celery and onion, and saute until softened, approximately 5 minutes.

Add in the garlic and carrots and stir. Add the spices, including the salt, black pepper, onion powder, Italian seasoning, nutritional yeast and turmeric.

Add in the flour. Stir for 2 minutes until combined.

Add in the vegetable broth and soy milk. Stir.

Add the cream and stir. Bring the soup to a gentle boil, and add the gnocchi. Boil for 4 to 5 minutes until they rise to the top. Finish with a squeeze of lemon and fresh cracked black pepper.

Stir in the spinach and enjoy!

Nutrición

• Calorías: 573.8 kcal
• Grasa Total: 27.8 g
• Grasa Saturada: 7.3 g
• Grasa No Saturada: 8.4 g
• Sodio: 1894.1 mg
• Carbohidratos Totales: 70.5 g
• Fibra Dietética: 11.2 g
• Azúcares Totales: 10 g
• Proteína: 17.4 g