Creamy Kale and Gnocchi Soup
This simple, flavorful, hearty, vegan creamy kale, mushroom and gnocchi soup will warm your soul with every bite. Perfect for Fall and Winter as the temperatures begin to drop.
Ingredients
- 2-4 cloves of minced garlic
- I bag of frozen mirepoix veggies
- 12-16 oz fresh sliced mushrooms
- Finely chopped herbs such as rosemary and thyme
- 2 tsp. vegan chicken-less seasoning
- ¼ - ½ tsp black pepper
- 1 tsp salt
- 2 C fresh chopped kale
- 1 C unsweetened plant based milk
- 1/3 C flour
- 1/3 C nutritional yeast
- 4 C vegetable broth
- 1 16 oz package of gnocchi
- 1 C water
Instructions
- In a fry pan heat chopped cloves of minced garlic. Add the bag of mirepoix veggies with 1/4C water. Add mushrooms, salt, pepper, chicken-less seasoning and nutritional yeast. In a bowl mix the flour into some of the plant milk until creamy (to avoid any lumps). In a soup pan add vegetable broth and the rest of the plant milk. Heat on high. In frying pan continue to cook the mushrooms until done. Add the contents of the frying pan to the soup pan and bring it all to a boil. Once it’s boiling add gnocchi and kale and cook for 2-3 minutes, uncovered. Ready to serve after cooking for just a few minutes!
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