This recipe got rave reviews from my crowd, and even my meat eaters went back for seconds who thought it was as good as the restaurant version despite the omission of dairy and meat.
It all started today when I was wandering through Home Goods today with a friend-for probably the first non-essential browsing/shopping I've done since Covid hit last year.
In the funky and fun foods section (my name for the aisle, not theirs), I found some whole wheat gnocchi, that was plant based (Siene Arte brand). While the package cost around $8, it will make roughly 4 meals.
How could I purchase gnocchi and not attempt to create a plant based version of one of our favorite Olive Garden soups? Simply not possible!
One great thing about this soup was how quickly it came together - simply chop and saute, make a roux, then blend a sauce and heat. Also, other than the gnocchi, I had all of the ingredients on hand.
Finally, we loved that it filled the house with an incredible aroma for everyone coming in at the end of their day. I hope you love it as much as we do!
3 shitake mushrooms, sliced approx. 1/8-1/4" (optional, but I think they give the soup a chewiness and slight mouth feel which would normally come from chicken)
3 stalks celery, chopped
3/4 cup chopped yellow onion
4 large garlic cloves, chopped
1 large carrot, peeled and shredded coarsely
1 box vegetable stock/broth (we like Trader Joes)
3-4 cups fresh spinach
2 Tablespoons coconut cream
3-4 Tablespoons whole wheat flour
1 1/2 cups raw cashews (soaked in hot water for 30 minutes if not using a vitamix/high powered blender)
3-5 cups water
1 1/2 cups whole wheat gnocchi
2-3 Tablespoons tamari or soy sauce
Salt and black pepper to taste
Place soy sauce in large, heavy bottomed pan and heat over medium heat. Once hot, add shiitakes, onions, garlic, celery and carrots and saute. Add vegetable broth as needed to keep pan from drying out.
In the meantime, in a small pan, heat coconut cream until melted. Add flour and stir to make a roux. Cook for a few moments, stirring constantly, and add enough vegetable broth, incrementally, to create a smooth sauce.
Add roux to sautéed vegetables, along with any remaining vegetable stock/broth and mix until smooth.
Place cashews in high powered blender with 2-3 cups water. Blend into cream sauce.
Add cashew cream sauce to vegetables and roux, and stir to mix, adjusting water ratio as needed, as cashew cream will thicken slightly when heated.
Add gnocchi and spinach, tossing spinach gently. Allow to heat through, stirring frequently.
Once gnocchis are heated and soft, remove from heat and serve.
8-12 servings
