Vegan Gnocchi Soup: Comfort in a Bowl

🧂 Ingredients

• 1 tbsp Extra Virgin Olive Oil
• 2 cloves Garlic
• 1 Onions
• 2 Celery Stalks
• 8 oz Baby Bella Mushrooms
• 1 Carrots
• 1 can Coconut Milk
• 4 cups Vegetable Stock
• 1 tsp Dried Oregano
• 1 tsp Dried Basil
• 1 Fresh Rosemary
• 2 Fresh Thyme
• 1 tsp Salt
• 1 tsp Black Pepper
• 1 tbsp Nutritional Yeast
• ¼ cup Corn Starch
• 16 oz Gnocchi
• 2 cups Spinach

Instructions

• 1 In a large pot over medium heat, add olive oil.
• 2 Add the onion and garlic and cook them for 2-3 minutes on medium heat, until the
  onions are translucent and they start to release their flavors.
• 3 To the garlic and onion, add the celery, carrot, and mushrooms. Cook them for
  another 2-3 minutes, while stirring occasionally.
• 4 Add in the vegetable stock, herbs, nutritional yeast, salt and pepper, and
  canned coconut milk and stir them together.
• 5 Cook the soup until it comes to a boil.
• 6 Add the gnocchi according to the package instructions. Gnocchi will be cooked
  when they rise to the top.
• 7 Add in the cornstarch slurry and stir to thicken.
• 8 Add in the spinach and cook for about 3 minutes, until the spinach softens.
• 9 Garnish with vegan parmesan cheese, and enjoy with some toasted bread!

Nutrition Info