Light and Creamy Chicken and Cauliflower Gnocchi Soup (Dairy Free & Gluten Free)
We are in the final days of January! While that means we are heading into another cold month, we are keeping warm with a lot of soup! The collab I am hosting with a friend has gotten a lot of traction from the foodie community. I think it’s so relevant for many people suffering the cold winter months! The last week theme is supposed to be “colorful”. Mine isn’t as colorful as I’d wanted it to be. I want to show how this light and creamy chicken and cauliflower gnocchi cream soup is easy to make!
Firstly, it’s dairy free and gluten free. You can make this vegetarian by swapping out the chicken with tofu and it will still taste delightful. I love this cream soup because it’s actually pretty light. It doesn’t lend itself to be a heavy soup that leaves you sleepy moments after eating it. That’s because we are using a mix of coconut and almond milk (no heavy cream here!).
A lot of soup creations are really based on what you have available in your fridge. And add some water/stock and you got yourself a soup! It’s really that easy! I can’t believe I haven’t made more of an effort to make them often for me and my husband. If it wasn’t for the soup challenge, I would have never seen so many great ideas being shared! I have so many soup recipes that I now have saved for later!
To make this soup I recommend you swapping out these ingredients with anything else you wish. It’s very customizable and it’s your soup after all!
Here are some tips to make this chicken and cauliflower gnocchi soup the BEST:
- Roast your cauliflower gnocchi if you’re buying frozen! I used Trader Joe’s brand. If you drop them straight on into the soup while still frozen, it will become a big more soggy. The roast step really helps the gnocchi keep its shape, and gives it some flavor!
- Use frozen vegetables! I used frozen spinach and green beans. I did weigh these so they will be different amounts if you use fresh. Not to say, you can’t use fresh! But don’t knock it until you try it.
- Add the chili flakes! I think this makes the soup taste so much better. A tiny bit of heat really helps bring the soup together.
It’s an extremely easy soup – and you can swap out the ingredients with other veggies if you prefer! This has become another favorite soup I’ve made this month. I will be returning to this one pretty frequently this winter. Now let’s make this light and creamy chicken and cauliflower gnocchi soup!
Chicken and Cauliflower Gnocchi Soup
A very quick and warm soup you can make in a pinch. A creamy but healthy soup that is sure to be a family favorite.
- 100 grams zucchini (about half a whole zucchini)
- 30 grams shallot (about half a shallot)
- 80 grams frozen spinach
- 80 grams frozen green beans
- 220 grams cooked chicken breast
- 26 oz chicken broth
- 1/2 can coconut milk (or 7oz)
- 1 cup unsweetened almond milk
- 2 strips chopped cooked bacon (or 1/4 cup bacon bits )
- 1/2 tsp chili flakes (optional)
Make this a vegan version!
- Swap out Chicken Stock with vegetable stock
- Swap out chicken with tofu, chickpeas/beans, or another protein alternative
Below are two other two soups I made that I loved if you’re feeling inspired!
I hope you are all staying warm! This light and creamy chicken and cauliflower gnocchi soup among others have been a life-saver this season. I am so happy to have hosted a collab around soup! Check out on Instagram, the hashtag #soupedupcollab. It will take you to all of the creations that were made during the challenge!
Love,
Rina
