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
Add raw cashews to a bowl and cover with hot water; let sit for 10 minutes, then drain and blend with 2 cups filtered water until smooth; set 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 moderately low heat until vegetables are tender, about 30 minutes.
To serve, spoon soup into bowls and top with crispy gnocchi and thyme.
Crispy gnocchi
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.
