Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.

Get our Newsletter

Food Monster

Curry Chick’n and Gnocchi Soup

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.

Curry Chick'n and Gnocchi Soup

This Recipe is :



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


Seitan (Plant Protein)




Sammi McLean started her blog, VeganPandamonium, in hopes of providing a space where vegan cooks of all skill levels could come and find recipes that don’t involve any stress, expensive ingredients, or a tower of dishes to clean up afterward. Also an artist, she is currently working to obtain a BFA from the University of South Florida, specializing in Printmaking. When she’s not cooking, she’s cuddling with her vegan dog, Oliver, and drawing doodles of pandas.



Want to read more posts like this? Sign up for our newsletter below!​

Browse through recent recipes below:

Start Your Morning With These 10 Egg-Free French Toast Recipes


Classic French Foods You Never Thought Could Be Veganized … But Can!

Grapefruit Creme Brûlée [Vegan, Gluten-Free]

Break Out of a Food Rut With These 7 Tips to Make Your Meals New and Exciting

Indian Chickpea Tacos With Cucumber Raita [Vegan, Gluten-Free]

10 Perfectly Balanced Sweet and Salty Recipes to Satisfy All Your Taste Buds

Salted Caramel Popcorn and Chocolate Tart [Vegan]

Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

0 comments on “Curry Chick’n and Gnocchi Soup”

Submit to OneGreenPlanet

Terms & Conditions ×