In a large saucepan, melt the butter with 3 teaspoons of olive oil over medium heat. Add the garlic, onion and celery and cook for about 6 minutes. Then, add the flour gradually until the mixture is homogeneous and cook while stirring with a wooden spoon for about 1 minute. Slowly add coffee cream and chicken broth alternately until slightly thickened.
Meanwhile, roughly break up the tofu with your fingers in a bowl and add 1 ½ tsp thyme and 1 tsp garlic salt. Cook everything in a large skillet with 2 teaspoons of olive oil until golden, then set aside. In the same now empty skillet, lightly brown the gnocchi with the remaining olive oil. Reserve.
Add the carrots, spinach, tofu, gnocchi, remaining thyme and pepper to the soup and simmer for about 4 minutes. Adjust the seasoning if necessary. To serve.
Calories: 498 calories
If you save the soup for later, the pasta will tend to absorb the liquid. Feel free to add more broth, but wait to add it when you consume the soup to prevent it from being absorbed.
If you want a soup that is closer to 30g of protein, feel free to add more tofu up to 2 blocks of 454g.
Cheese-stuffed gnocchi can also be chosen to add even more flavor to the soup.