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
- 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 or (I make my own by combining 5 cups filtered water + 1-2 tsp bouillon paste)
- 1 cup raw cashews and 2 cups filtered water
- 3 tbsp nutritional yeast
- 5 sprigs fresh thyme
- salt
- pepper
Preparation
Add raw cashews to a bowl and cover with hot water and let sit for 10 minutes. Then drain the cashews and add to a blender followed by 2 cups of filtered water. Blend on high for 1 minute or until completely smooth. Set cashew milk aside until ready to use.
In a large pot over medium heat add 1 tbsp oil then add onion, garlic, carrots, corn, celery, chopped thyme and a pinch each of salt and pepper and cook for 5 minutes, stirring as it cooks.
Add the vegetable broth, your homemade cashew milk, chopped potatoes and 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.
Add 2 tbsp oil to a pan over medium heat; 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.
To serve, spoon soup into bowls then top off with crispy gnocchi and thyme.
