Creamy Vegan Corn Potato Chowder with Crispy Gnocchi
Ingredients
Crispy gnocchi
- 1 package frozen gnocchi
- 2 tbsp olive oil or avocado oil
- 6 sprigs fresh thyme
Soup
- 1 tbsp avocado oil
- 3 celery stalks
- 2 cups frozen white or yellow corn
- 2-3 large carrots
- 2-3 golden potatoes
- 1 small yellow onion
- 2 garlic cloves
- 5 cups vegetable broth
- 1 cup raw cashews
- 2 cups filtered water
- 3 tbsp nutritional yeast
- 5 sprigs fresh thyme
- salt
- pepper
Preparation
Crispy gnocchi
Add 2 tbsp oil to a pan over medium heat. Once hot, add frozen gnocchi and toss constantly for 5-7 minutes until crisp on both sides.
Season with salt and pepper, add roughly chopped thyme, and toss for 2 more minutes.
Soup
Add raw cashews to a bowl, cover with hot water, and let sit for 10 minutes. Then drain cashews and blend with 2 cups filtered water until smooth. Set cashew milk aside.
In a large pot over medium heat, add 1 tbsp oil, then onion, garlic, carrots, corn, celery, chopped thyme, and a pinch each of salt and pepper. Cook for 5 minutes, stirring.
Add vegetable broth, cashew milk, and chopped potatoes. Bring to a boil, then simmer over low heat for about 30 minutes until vegetables are tender.
Spoon soup into bowls and top with crispy gnocchi and thyme to serve.
