Name: Creamy Gnocchi Soup
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 tbsp olive oil; 1 null medium onion (finely chopped); 3 null garlic cloves (crushed); 2 null celery ribs (finely chopped (100g)); 1 null carrot (shredded (100g)); 2 tbsp all-purpose flour; 2 null vegetable bouillon cubes (crumbled); 5 cups water; 1 cup soy cooking cream (or any plant-based cooking cream/full-fat coconut milk); 2 tbsp nutritional yeast flakes; 2 tsp Italian seasoning; 1 tsp white miso paste; 500 g vegan gnocchi; 2 cups fresh spinach (chopped); 1 cup frozen green peas; 0.5 null lemon (juiced); null to_garnish chili flakes; null to_garnish ground black pepper

Creamy Gnocchi Soup

This creamy gnocchi soup is wholesome and comforting, perfect for a chilly weekday dinner. It's packed with vegetables and enriched with vegan cream for a velvety, smooth broth. Nutritional yeast and miso lend a delicious umami flavor, while a final drizzle of lemon juice brightens and ties all the flavors together.

Instructions

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1

Heat the olive oil (2 tbsp) in a large pot over medium-high heat. When hot, add the cloves (3 garlic), ribs (2 celery), onion (1 medium), and carrot (1). Cook for 3-5 minutes, until golden.
2

Add the all-purpose flour (2 tbsp) and cook for 2 minutes, stirring throughout to toast.
3

Add the bouillon cubes (2 vegetable), water (5 cups), soy cooking cream (1 cup), nutritional yeast flakes (2 tbsp), Italian seasoning (2 tsp), and white miso paste (1 tsp). Cook at a gentle simmer, partially covered, for 10 minutes.
4

When the vegetables have cooked to your liking, add the vegan gnocchi (500 g), fresh spinach (2 cups), and frozen green peas (1 cup). Cook for 3-4 minutes, or until the gnocchi and peas are cooked.
5

Serve in bowls, add some fresh lemon (0.5) juice, garnish as desired with [to_garnish chili flakes] and [to_garnish ground black pepper], and enjoy!