CREAMY VEG GNOCCHI SOUP
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Creamy, comforting and SO DELISH
Recipe (Serves 5-6)
1 package gnocchi (I used the Trader Joe’s cauliflower gnocchi)
1 tbsp avocado oil
Add 1 tbsp oil to a pan over medium heat. Add the frozen gnocchi and constantly toss with a wooden spoon or spatula , cooking for 5-7 minutes until crisp on both sides!
Soup: – Ingredients –
1 tbsp avocado oil
3 celery stalks, chopped
2 cups spinach
3-4 large carrots, chopped
1 cup cremini mushroom, chopped
1 cup shiitake mushroom, chopped
1 small yellow onion, finely chopped
2 garlic cloves, minced
8 cups vegetable broth or (I make my own by combining 7 cups filtered water + 1-2 tbsp bouillon paste)
1 cup raw cashews
2 cups filtered water
3 tbsp nutritional yeast
1.In a large pot over medium heat add oil then add onion, garlic, carrots, celery, dried thyme and a pinch each of salt and pepper and cook for 7 minutes, stirring occasionally, until the vegetables just start to soften, then add mushrooms and cook for an additional 5-7 minutes.
2.Add the vegetable broth, Bring to a boil, then simmer over moderately low heat, stirring occasionally, until the vegetables are tender, about 25 minutes. In the last 5 minutes of cooking add in spinach and let wilt.
3.Meanwhile, add the raw cashews to a blender followed by 2 cups of filtered water. Blend on high for 1 minute or until completely smooth. Pour directly into the pot of soup, add the nutritional yeast, and continue to cook for an additional 10 minutes. Serve with a slice of lime, cooked gnocchi and fresh herbs
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