Creamy Broccoli Pesto Soup with Pan Fried Gnocchi
Ingredients
- 1 one-pound bag of frozen broccoli
- 1/3 cup vegan kale pesto
- 1 small sweet onion (~1/2 cup chopped)
- 3 garlic cloves
- 1 large celery stalk (or 2 small ones)
- 2 tbsp vegan butter
- 1/4 cup all-purpose flour
- 5 cups vegetable broth (+ 1 extra cup if needed)
Toppings
- mini gnocchi
- fresh parsley
Optional
- vegan cheese shreds
Preparation
Finely dice peeled onion, garlic and celery.
Heat up vegan butter in a deep pan or dutch oven, and sauté onions and celery until fragrant, about 3-4 minutes.
Add garlic and cook for another minute.
Add flour, stir for a minute, then pour in vegetable broth and bring to a boil, stirring continuously.
Add frozen broccoli but reserve about 1 cup of florets to add later.
Simmer for 10 minutes, then blend soup until smooth.
Add remaining broccoli florets to the blended soup, and simmer for a few more minutes until broccoli florets are tender and heated through.
If needed, add some more water or broth to thin out the soup.
Stir in pesto at the end, and if using vegan cheese shreds.
Season to taste with salt and black pepper.
In the meantime, pan fry gnocchi in a non-stick pan (optional: use some vegan butter or olive oil) until crispy.
Top broccoli soup with crispy gnocchi, fresh parsley, and enjoy.
Notes
Used a homemade oil-free pesto made with kale, basil, almonds, lemon juice, garlic, nutritional yeast, salt.
