Saturday, August 2, 2014

Gnocchi "Vegan Chickn" Soup

This fantastic dish is from one of my favorite bloggers and is inspired by her recipe Here
 Check her out. I made this when I first went vegan and its one of my go to soups.

2 Tbsp olive oil
2 Tbsp Butter
8-10 Cups chicken broth (I used vegetable)
4 medium roughly chopped carrots
2 celery stalks plus a couple of leaves chopped
1 medium Onion diced
3 cloves garlic minced
approx. half a box of the Fry's
Rice Protein & Chia Stir Fry Strips Here!
1 pkt vegan Gnocchi (check the pack)
1/3 cup Parsley
1 Bay leaf
1 tsp fresh thyme minced
4 cups full fat coconut milk (approx 3-4cans)
3/4 cup flour 1/2 cup if you like a thinner soup (can also be gluten free flour)
Optional 1 cup chopped Spinach and 1 tsp minced Dill

To a large pot or stock pot, Add oil and butter add the onion carrot celery garlic and herbs and saute till the onion becomes translucent or about 8-10mins, Add the flour now and stir well cook for 2-3mins to cook off the flour taste. At this point add the vegan chicken and combine, Add the stock and coconut milk now and turn up heat if necessary to bring to a boil cook for 3-4mins then reduce heat to low and cook till the veggies are tender, The stock will thicken up.... though it may look separated at first, but its fine. When the veggies are tender add the gnocchi, Leave it to cook through about 4-5mins till the gnocchi is tender, Don't forget the bay leaf! Serve with a nice warm crusty roll or great on its own!  Enjoy! =)

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