Ingredients
- 1 cup chopped celery, onion and carrots
- 1 tbsp. olive oil
- Package Trader Joe’s cauliflower gnocchi
- 1 tsp Paleo Powder AIP Seasoning
- Bag Bonafide Provisions chicken bone broth
- Can coconut cream
- 1 tbsp. Bob’s Red Mill arrowroot powder
- 1/2 cup water
- 1/2 cup pre-cooked chicken
- 1 handful spinach
Recipe Description
This paleo creamy cauliflower gnocchi soup is the perfect gluten-free take on an Olive Garden favorite, using the popular Trader Joe’s cauliflower gnocchi, and a dairy-free base that everyone can enjoy!
Recipe Directions
- Start out by browning the gnocchi in a small saucepan with olive oil. Heat on all sides until lightly brown. Set aside.
- Place a large saucepan on the stove on medium heat.
- Sauté the carrots, onions and celery with the olive oil until lightly browned.
- Add in the bone broth and reduce heat to low.
- In a separate saucepan, add in the coconut cream on low heat. In a small bowl combine the water and arrowroot powder and whisk together. Add the arrowroot mixture with the coconut cream and whisk until thick. You may need to add more arrowroot powder to reach desired consistency.
- Once the coconut cream mixture is ready, combine with the bone broth and veggies in the larger saucepan.
- Add in the chicken, gnocchi and spinach, and continue cooking until the soup comes to a boil.
- Serve immediately.
