A vegan spin on an inspired classic, this creamy spinach and mushroom gnocchi soup will have everyone coming back for more!
1 tbsp. olive oil
1 medium-sized white onion, finely chopped
3 medium-sized celery sticks, finely chopped
3 large cloves of garlic, finely chopped or pressed
2 cups crimini mushrooms, sliced
1 tbsp. all-purpose flour
1 tsp thyme spice
1 tsp sea salt
1/2 tsp fresh cracked pepper
5 cups vegetable stock or 5 cups hot water and 1 tbsp. vegetable stock paste
2 – 2 1/2 cups potato gnocchi
1 400 ml can coconut milk – full fat, unsweetened
2 cups (packed) fresh kale or baby spinach
1 cup vegan parmesan
To a large stockpot at the olive oil and heat on low-medium for 30 seconds before adding onions and celery. Cook them down for around 8-10 minutes, or until translucent, extremely fragrant and soft.
To the pot add the garlic and mushrooms. Cook down for 10 minutes on medium-high heat. Stir often to avoid burning.
Once your mushrooms have reduced by almost half, add the flour and still till the ingredients are all well coated. Add the thyme, salt and pepper to the pot and stir well. Increase heat to high and add vegetable stock. Bring mixture to a boil then to a simmer. Add gnocchi and cook for 5-7 minutes before adding coconut milk, spinach or kale and parmesan cheese.
Check for seasoning before enjoying it immediately. Garnish with more parmesan and drizzling of olive oil!
Be patient while sauteeing the onions and celery, this is where you get your flavour that sets the recipe up for HUGE success
Go for a good quality Gnocchi, ideally from your local market – the fresher the better!
Make sure you use a high in fat coconut milk – this will help take on the role of the traditional cream that is usually used
PARMESAN CHEESE! Yes, caps lock is needed. This is non-negotiable, it completely transforms the dish!