

Pots/Pans Used: 2





This is a great hearty soup with a kick. If you want to cut down on the heat, you can leave out the red pepper flakes. But I have to say, if you like a bit of spice, you'll love this soup! It's definitely one of my favorites to date.



Ingredients



5 Gardein Chick'n Scallopini Cutlets

17.5 oz mini potato gnocchi

3 cups baby portobello mushrooms, sliced

1 1/2 cups sliced carrots

1 large onions, diced

1 sweet potato, diced (about 2 cups)

8 cups vegetable broth

14.5 oz can diced tomatoes with mild green chilies

2 Tblsp olive oil

1 Tblsp Earth Balance

1/4 tsp cardamom

1 tsp curry powder

1/2 tsp cumin

2 tsp soy sauce

1/4 tsp crushed red pepper flakes

black pepper

lemon juice













1. In a hot skillet, melt the Earth Balance, and then saute chick'n until golden brown. To flavor the cutlets, squeeze a little lemon juice and sprinkle a dash of black pepper over them while cooking. Once they're done, chop them up and set aside while you prepare the rest of the soup.







2. In a large stock pot, saute onion and mushrooms in olive oil over medium heat. Let them cook down for a few minutes and begin to brown.



3. Next, add the carrots and sweet potatoes and cook an additional 5 minutes.



4. Add the chopped chick'n, drained tomatoes with chilies, cardamom, curry powder, cumin, red pepper flakes, and 1/4 tsp black pepper. Stir well and let flavors combine a few minutes.







5. Add the vegetable broth and let soup simmer for 15-20 minutes.



6. When you're ready to eat, add the package of gnocchi. It only takes a couple minutes to cook. Once they rise to the surface, they're ready!







7. Last but not least, add a Tblsp of lemon juice, to brighten up the soup a bit!



8. Serve up with a slice of toasted bread!







If you want, top with a a bit of black pepper and sprinkling of nutritional yeast!







