If you’re looking to make your own Italian wedding soup, we’re here to help!
This post was inspired by a blog post by the lovely Sofia Luna.
This recipe is from a book that was published by The Olive Garden and is one of the more popular cookbooks to be made by Olive Garden.
It’s a lovely recipe for a delicious, vegan and gluten-free dinner.
Soup Ingredients (per batch): 3/4 cup vegan margarine (or vegetable oil) (I used coconut oil) 3 tablespoons coconut milk 2 tablespoons fresh or frozen mushrooms 3 cloves garlic, peeled and diced 1/4 tsp red chili flakes 1/2 tsp turmeric powder 1/3 cup nutritional yeast 1 cup grated fresh spinach 1/8 tsp cayenne pepper 3 tablespoons tomato paste (optional) 1/5 cup extra virgin olive oil (or more if needed) Directions: 1.
Heat the coconut oil in a large pot over medium-high heat.
Add the mushrooms and sauté until soft, about 2 minutes.
Add 1/6 cup water to bring the mixture to a boil.
Reduce the heat to low and simmer for 20 minutes.
Add a bit of the garlic and saute until soft.
Add mushrooms, coconut milk and salt to taste.
Add spinach and bring to a simmer.
Meanwhile, melt the remaining 1/12 cup coconut oil over medium heat in a small saucepan.
Add salt, turmeric and pepper to taste and stir to combine.
Bring to a gentle boil and reduce to simmer.
Remove from heat and stir in the olive oil and spinach.
Serve hot with the breadcrumbs.
Recipe Notes *The recipe below was originally published on April 4, 2018.
This post has been updated to include an additional recipe, and to include a link to the Olive Garden recipe.
If you’re making this recipe for your own wedding or for someone else’s wedding, please feel free to share it in the comments below!
Happy vegan baking!