Vegan Olive Garden Gnocchi Soup

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

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)

Directions

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!

Nutrition

• Calories: 573.8 kcal
• Total Fat: 27.8 g
• Saturated Fat: 7.3 g
• Unsaturated Fat: 8.4 g
• Sodium: 1894.1 mg
• Total Carbohydrate: 70.5 g
• Dietary Fiber: 11.2 g
• Total Sugars: 10 g
• Protein: 17.4 g