Description
Quick and easy 30 minute vegetarian one pot gnocchi soup chock full of veggies in a creamy, savory broth.
Ingredients
Units
Scale
- 16 ounces potato gnocchi
- 1 tablespoon extra virgin olive oil
- 3 medium carrots, peeled, and diced
- 1/2 yellow onion, diced
- 2 celery ribs, halved and thinly sliced
- 3 cloves garlic, minced
- 8 ounces cremini mushrooms, roughly diced
- 3 cups kale, roughly chopped
- 2 tablespoons all purpose, unbleached flour
- 1/4 cup white wine or white wine vinegar
- 2 tablespoons lemon juice
- 1 teaspoon fresh rosemary, roughly minced
- 1 teaspoon fresh oregano, roughly minced
- 1 teaspoon fresh thyme, roughly minced
- 8 cups vegetable broth
- 1 cup heavy cream (can substitute with milk for a "skinnier" version), scalded
- Coarse salt, ground black pepper to taste
- Fresh parsley, roughly minced for garnish
Instructions
- Heat olive oil in a dutch oven or large stew pot over medium high heat. Stir in the mushrooms, onion, carrot and celery. Stirring frequently, cook until softened, about 5-7 minutes.
- Add garlic and sauté for 30 seconds to 1 minute, until fragrant.
- Sprinkle flour over the veggies. Stirring frequently, cook until the flour starts to turn golden brown, 1-2 minutes.
- Pour the white wine into the pot, scraping up browned bits on the bottom.
- Pour the vegetable broth into the pot. Stir in kale, fresh herbs, and lemon juice. Bring to a boil and cook for 10 minutes, stirring frequently.
- Reduce to a simmer, add gnocchi, cover with a lid, and cook for about 3 to 5 minutes, until gnocchi is tender and floats on top of the soup.
- When the gnocchi is cooked through, remove the pot from heat. Slowly pour in the scalded cream and stir to combine. Make sure it's still warm or it will curdle!
- Add salt and pepper to taste. Garnish with fresh parsley as desired, serve warm.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
