Creamy Vegan Chicken and Gnocchi Soup
Ingredients
Cashew cream
- 1 cup cashews
- 1 cup vegan chicken flavored broth
- juice of 1/2 lemon
Soup
- 2 tbsp butter
- 1 medium onion diced
- 1 1/2 cups celery chopped
- 1 1/2 cups carrots chopped
- 3 garlic cloves minced
- 1 can jackfruit shredded
- 1 tsp dried thyme
- 1 tsp dried parsley
- 6 cups vegan chicken flavored broth
- salt and pepper to taste
- 2 bay leaves
- 1 lb gnocchi
- juice of 1/2 lemon
- baby spinach (optional)
- fresh parsley (optional)
Preparation
In a high speed blender combine all ingredients for cashew cream, blend till smooth. If using a food processor or regular blender, soak cashews in water 2-3 hours to soften before blending.
On stovetop in large pot, melt butter on medium, add carrots, onions, celery and garlic. Cook until tender, about 6-8 minutes.
Stir in the broth, jackfruit and spices. Bring to a boil, then reduce heat to simmer for 20 minutes.
Add gnocchi, cook 6-8 minutes or according to box directions. Then take out bay leaves.
Add cashew cream, cook until heated through. Turn off heat.
Add lemon juice and greens if using, adjust seasonings.
Top with fresh herbs and enjoy.
