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)!
Author: Epicurean Vegan
Serves: 6-8
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
¾ tsp salt
½ 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!
Recipe by Epicurean Vegan at http://epicureanvegan.com/2017/12/07/gnocchi-soup-kale-veggie-sausage/