Creamy Gnocchi Soup with Vegetables
Ingredients
- 4 cloves of garlic, minced
- 4 medium carrots, shredded or chopped
- 3 stalks of celery, chopped
- 8 ounces of mushrooms, sliced
- 1 1/2 cups peas, I used frozen peas
- 4 cups (32 ounces) of veggie broth, add more to thin
- 1/4 cup all-purpose flour, substitute with gluten-free flour
- 1/4 cup olive oil or dairy-free butter
- 1 1/2 cups of unsweetened dairy-free milk, I used soy milk
- 1/4 cup cheddar cheese, dairy-free and gluten-free
- 1 tsp salt
- 1/2 tsp dried rosemary
- 1/2 tsp dried thyme
- 1/8 tsp cayenne pepper
- 16 ounces of gnocchi, substitute for gluten-free gnocchi
- 1/2 tsp pepper
Preparation
Heat a large pot on medium heat. Once warm, add the oil, carrots, celery, garlic, salt, and cook for 3-4 minutes.
Combine the flour and mix covering the celery and carrots in flour. This roux mixture will be thick and clumpy.
Slowly add the vegetable broth and whisk until well combined. Add the pepper, rosemary, thyme, and cayenne pepper.
Stir the soup frequently until the soup comes to a gentle boil. As the soup heats up you will start to see the soup thicken. Make sure to keep stirring so the soup does not burn.
Combine the peas, mushrooms, cheese, milk, and gnocchi to the pot. Cook for an additional 5-6 minutes or until the gnocchi is fully cooked.
Taste soup and add additional seasoning (salt, pepper, or cayenne pepper). Divide soup into bowls and serve.
Notes
Leftovers can be kept in the refrigerator in an airtight container for 3 days.
