Hey friends!
Are you craving something warm and comforting? I’ve got the perfect recipe for you.
Today, I’m sharing my Whole30 cauliflower gnocchi soup!
It’s creamy, tasty, and loaded with flavor. Plus, it checks all the Whole30 boxes!
Grab your spoon, and let’s dive into this cozy bowl of goodness!
Suggestions for Ingredient Substitution
Chicken breasts can be replaced with boneless, skinless chicken thighs for a richer flavor and more tender texture. Alternatively, use firm tofu or white beans for a vegetarian option, adjusting cooking time accordingly. Cauliflower gnocchi can be substituted with regular potato gnocchi if Whole30 compliance isn’t necessary, or with zucchini noodles for a lower-carb alternative. Reduce cooking time for zucchini noodles to prevent overcooking. Raw cashews, used for creating a creamy texture, can be replaced with soaked sunflower seeds or hemp hearts for those with nut allergies. Blend these alternatives with water as directed in the original recipe to achieve a similar consistency.
| Preparation Time | 15-30 minutes |
| Cooking Time | 180-600 minutes |
| Total Time | 195-630 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1400
- Protein: 100-110 g
- Fat: 70-80 g
- Carbohydrates: 70-80 g
Ingredients
For the soup:
- 1 tsp garlic powder
- 3 diced carrots (peeled and diced into 1/2-inch pieces)
- 2 cups baby spinach (or fresh kale, roughly chopped)
- 1.5 lb boneless, skinless chicken breasts (cut into 1-inch pieces)
- 4 cups chicken stock (I use Pacific Foods organic chicken stock)
- 1/2 diced onion (about 1 medium onion)
- 1 pack cauliflower gnocchi
- 1/2 tsp dried sage (crushed lightly in your hands to release flavor)
- 1.5 tsp sea salt
- 1 tsp dried thyme
- 1/2 tsp black pepper
- 3 chopped celery stalks (diced into 1/2-inch pieces)
For the cashew cream:
- 3/4 cup water
- 1 pinch sea salt
- 1 cup raw unsalted cashews (soaked in hot water for 30 minutes, then drained)
Step 1: Prepare Ingredients in the Slow Cooker
Add the chicken breasts to the bottom of the slow cooker in a single layer.
Then, add the diced onions, celery, carrots, spices, and chicken broth on top of the chicken.
Ensure everything is well distributed for even cooking.
Step 2: Cook the Chicken and Vegetables
Set the slow cooker to low and cook for 8-10 hours, or if you’re short on time, cook on high for 3-4 hours.
This will allow the flavors to meld and the chicken to become tender.
Step 3: Prepare the Cashew Cream
During the last 30 minutes of cooking, prepare the cashew cream.
Combine the cashews, water, and a pinch of salt in a high-speed blender.
Blend on high for 1 minute or until the mixture is very creamy.
If using a regular blender, soak the cashews in hot water for 30 minutes before blending to ensure a smoother texture.
Step 4: Shred the Chicken and Add Greens & Gnocchi
Using two forks, shred the chicken directly in the slow cooker.
Turn the slow cooker to high heat and add the gnocchi and spinach.
Stir well to combine the ingredients.
Step 5: Incorporate the Cashew Cream and Final Simmer
Stir in the prepared cashew cream, allowing it to mix evenly into the soup.
Let the mixture simmer for an additional 5-10 minutes on high heat to heat the gnocchi and integrate the cream.
Step 6: Serve and Garnish
Once the soup is ready, serve it hot, garnished with fresh parsley if desired, for a pop of color and freshness.
