Vegan Gnocchi Soup
Ingredients
The base
-
1
tbsp
olive oil
-
1
medium-sized
white onion, finely chopped
-
3
medium-sized
celery sticks, finely chopped
-
3
large cloves
garlic, finely chopped or pressed
-
2
cups
crimini mushrooms, sliced
-
1
tbsp
all-purpose flour
-
1
tsp
thyme spice
-
1
tsp
sea salt
-
½
tsp
fresh cracked pepper
-
5
cups
vegetable stock
The gnocchi and cream
-
2 to 2½
cups
potato gnocchi
-
1
400 ml can
coconut milk, full fat unsweetened
-
2
cups
packed fresh kale or baby spinach
-
1
cup
vegan parmesan
Instructions
- Heat olive oil in a large stockpot on low-medium heat for 30 seconds, then add onions and celery; cook until translucent and fragrant.
- Add garlic and mushrooms to the pot; cook on medium-high heat, stirring often, for about 10 minutes.
- Once mushrooms have reduced, add flour and stir until coated; then add thyme, salt, and pepper, and stir well.
- Increase heat to high, add vegetable stock, bring to a boil, then simmer; add gnocchi and cook for 5-7 minutes.
- Stir in coconut milk, spinach or kale, and parmesan cheese; check seasoning and serve immediately, garnished with more parmesan and olive oil.
Nutrition Facts (estimated)
Servings
4
Calories
510
Total fat
33.2g
Total carbohydrates
46.8g
Total protein
13.2g
Sodium
1766.4mg
Cholesterol
0mg
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