Vegan Chick'n Olive Garden Soup
This vegan chick'n gnocchi soup is inspired by the popular one from Olive Garden! Full of cozy comfort and flavor.
Equipment
Ingredients
- 1 tablespoon olive oil
- 3 ounces matchstick carrots
- ⅓ vidalia onion chopped (about 3 ounces)
- 2 cloves garlic chopped
- 1 teaspoon Better Than Bouillon
- 6 cups water
- ½ block firm tofu (7 ounces), cubed
- 3 bay leaves
- 1 cup non-dairy milk
- ¼ cup vegan cream cheese
- 1 package vegan chicken (10 ounces)
- 1 package spinach (142g)
- 1 package gnocchi (17.5 ounces)
Instructions
- In a large pot sauté the onions and garlic in oil over medium low heat for 5 to 7 minutes or until the onions are translucent and fragrant.
- Add in the water, Better Than Bouillon (or vegetable broth), bay leaves, and tofu. Allow everything to cook over medium high heat for 15 to 20 minutes or until the tofu is very soft. Remove the bay leaves.
- If you are using a glass blender let the soup cool for 10 minutes. Then into your blender add the non-dairy milk and use a spoon to start scooping out the tofu from the soup along with about half of the broth. Blend until everything is smooth.
- Pour it back into the pot with the other broth and mix together. Scoop in the vegan cream cheese and add the vegan chick'n, carrots, and spinach. Allow everything to cook for 10 to 15 minutes over medium heat until spinach is wilted.
- When the soup is just about done cooking add in the gnocchi and cook for 3 to 4 minutes until they float to the top and are soft.
- Taste the soup and add in any seasonings (salt, black pepper, onion powder, garlic powder, red pepper flakes) to your preference. Enjoy.
Video
Notes
- Nutrition facts are based on my gram measurements put into Cronometer. Yours may vary, they are to help you get an idea.
- I am using Ripple milk.
- I am using Kite Hill cream cheese.
Nutrition
Serving: 678gCalories: 433kcalCarbohydrates: 51.7gProtein: 24.1gFat: 13.9g
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