Creamy Vegan Corn Potato Chowder with Crispy Gnocchi
Ingredients
Crispy gnocchi
- 1 package frozen gnocchi (I used the Trader Joe’s cauliflower gnocchi)
- 2 tbsp olive oil or avocado oil
- 6 sprigs fresh thyme
Soup
- 1 tbsp avocado oil
- 3 celery stalks, chopped
- 2 cups frozen white or yellow corn
- 2-3 large carrots, chopped
- 2-3 golden potatoes, chopped
- 1 small yellow onion, finely chopped
- 2 garlic cloves, minced
- 5 cups vegetable broth or (I make my own by combining 5 cups filtered water + 1-2 tsp bouillon paste)
- 1 cup raw cashews + 2 cups filtered water
- 3 tbsp nutritional yeast
- 5 sprigs fresh thyme, chopped
- salt
- pepper
Preparation
Crispy gnocchi
Add 2 tablespoons oil to a pan over medium heat and once hot, add the frozen gnocchi and constantly toss with a wooden spoon or spatula, cooking for 5-7 minutes until crisp on both sides.
Season with salt and pepper, then add roughly chopped thyme and toss, cooking for 2 more minutes.
Soup
Add raw cashews to a bowl and cover with hot water, let sit for 10 minutes, then drain and add to a blender with 2 cups filtered water, blending on high for 1 minute until smooth, and set aside.
In a large pot over medium heat, add 1 tablespoon oil, then add onion, garlic, carrots, corn, celery, chopped thyme, and a pinch each of salt and pepper, cooking for 5 minutes while stirring.
Add the vegetable broth, cashew milk, and chopped potatoes, bring to a boil, then simmer over moderately low heat, stirring occasionally, until the vegetables are tender, about 30 minutes or until potatoes are cooked.
Spoon soup into bowls and top with crispy gnocchi and thyme to serve.
