Creamy, rich, hearty broth with chick'n, shredded carrots, spinach, and gnocchi perfect for a fall day
Course Main Course, Soup
1package Gardein meatless chick'n stripscooked and chopped into bite-size pieces
3tbspbutterI use Earth Balance vegan butter
salt and pepperto taste
4cupsvegetable broth or vegan chicken broth*
1 1/3cupvegan half & half**
3cupsbaby spinachstems removed
In a large soup pot, melt the butter and mix with the olive oil over medium heat.
Add chopped onion, shredded carrots, and minced garlic. Season with pepper and cook over medium-low until tender, stirring frequently. This should take about 10 minutes to make sure the onion and carrots are tender.
Add the flour into the pot with the vegetables and stir continuously for 3 minutes.
Add in the broth and half & half and stir
Add the cooked meatless chick'n strips and bring the contents of the pot to a simmer. Cook for 20 minutes, stirring often. Season with salt and pepper***.
While the soup base is cooking, cook the gnocchi separately according to the instructions on the package.
Once soup base has finished cooking, add cooked gnocchi and spinach. Simmer until the spinach has wilted. Stir in basil.
Serve and enjoy.
*I've used this and this in the past with success. **You can find vegan half & half in stores, or you can do what I do. Just mix 1 1/4 cup unsweetened nondairy milk and 3 tbsp melted butter***The salt amount you'll want to add here will vary based on what broth you have chosen and how much sodium is in there. I didn't use any when I made this recipe. This will all be based on your preference.