Oh, winter soups, how I love thee! This soup is hearty, full of flavor, and packed with good-for-you veggies. The gnocchi are potato-y, pillow-y, perfection and even wheat- and gluten-free! Need another reason to love this soup? It’ll be ready in 30 minutes (and pairs well with a chilly December evening)!
INGREDIENTS:
1-2 Tbs olive oil
4 cloves of garlic, minced
2 carrots, peeled and diced
2 celery stalks, diced
1 small onion, diced
2 C mushrooms, diced (I used cremini)
2 Italian Seasoning-flavored Field Roast sausages, crumbled
5 C vegetable broth
12-oz Delallo mini gnocchi (gluten-free, wheat-free)
4 C Lacinato (Dino) kale, chopped
1-1/2 C almond milk
3 Tbs cornstarch
1 Tbs nutritional yeast
3/4 tsp salt
1/2 tsp black pepper
DIRECTIONS:
In a large soup pot, heat the olive oil and add the garlic; cook for 2 minutes. Add the carrots, celery, and onion. Over medium heat, cook the veggies for about 5 minutes, or until the onions become translucent. Add the mushrooms and Field Roast and cook another 5-7 minutes, stirring often.
Add the broth and let the soup simmer for 10 minutes. Stir in the gnocchi and kale and cook for 3-5 minutes. In a small bowl or measuring cup, combine the cornstarch, nutritional yeast, salt, pepper, and milk; blend well. Stir it into the soup and bring to a boil for 1 minute, or until the soup thickens. Serve hot and enjoy!
- 1-2 Tbs olive oil
- 4 cloves of garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 small onion, diced
- 2 C mushrooms, diced (I used cremini)
- 2 Italian Seasoning-flavored Field Roast sausages, crumbled
- 5 C vegetable broth
- 12-oz Delallo mini gnocchi (gluten-free, wheat-free)
- 4 C Lacinato (Dino) kale, chopped
- 1-1/2 C almond milk
- 3 Tbs cornstarch
- 1 Tbs nutritional yeast
- ¾ tsp salt
- ½ tsp black pepper
- In a large soup pot, heat the olive oil and add the garlic; cook for 2 minutes.
- Add the carrots, celery, and onion. Over medium heat, cook the veggies for about 5 minutes, or until the onions become translucent.
- Add the mushrooms and Field Roast and cook another 5-7 minutes, stirring often.
- Add the broth and let the soup simmer for 10 minutes.
- Stir in the gnocchi and kale and cook for 3-5 minutes.
- In a small bowl or measuring cup, combine the cornstarch, nutritional yeast, salt, pepper, and milk; blend well. Stir it into the soup and bring to a boil for 1 minute, or until the soup thickens. Serve hot and enjoy!
