Creamy Gnocchi Soup
Ingredients:
- 4 cups vegetable broth, divided
- 1 qt half-and-half
- 16 oz ready-to-use gnocchi
- 3/4 cup textured vegetable protein
- 2 cups kale, chopped
- 1 cup carrots, shredded
- 1 medium yellow onion, finely diced
- 2 stalks celery, finely diced
- 4 garlic cloves, minced
- 1/2 teas dried thyme
- 1/2 teas dried parsley flakes
- 1/4 teas ground nutmeg
- 1 cube vegetable bouillon
- 4 tbs butter
- 1/4 cup (30 grams) all-purpose flour
Directions:
- Warm 3/4 cup vegetable broth in small saucepan. Add textured vegetable protein and let sit until TVP is reconstituted.
- Melt butter in large stock pot. Sauté onion, celery, and garlic until onion is translucent.
- Add flour and cook for about 1 minute, whisking constantly.
- Slowly add half and half, whisking continuously until thickened, then repeat with vegetable broth.
- Add spices, whisking to combine, then add remaining ingredients and cook until carrots and kale are tender and gnocchi and veggie protein are warmed through.