Vegan Gnocchi Soup With Kale Recipe
By Earth of Maria
🔪Prep Time: 0 mins
👩🍳Cook Time: 20 mins
1 tbsp olive oil
1 large red onion, diced
1 large carrot, peeled and chopped
1 tbsp garlic paste
1 cup zucchini, chopped
1 large yellow bell pepper, de-seeded and diced
1/2 cup sweetcorn
1 cup cashews, soaked
1 cup plant based milk
1 tbsp apple cider vinegar
3 cups vegetable stock
1/2 tbsp dried oregano
1/2 tbsp dried thyme
1 lb gnocchi
3 cups kale, de-stemmed and chopped
1 tbsp cornstarch
1/2 cup vegan cheese
1Heat the olive oil in a large pan for 30 seconds over a medium-high heat. Now add the red onion, carrots and garlic paste, and cook for 5 minutes, until the vegetables are softened and fragrant.
2Add the zucchini, yellow bell pepper and sweetcorn. Cook, stirring frequently, for 5 minutes more, until softened.
3Make the cashew cream. Add the cashews, plant based milk, and apple cider vinegar to a blender or food processor. Blend until smooth.
4Add vegetable stock, the cashew cream, dried oregano, thyme and gnocchi to the pan. Stir together, bring to a simmer, and cook for 5 minutes, until the gnocchi softens fully.
5Stir in the kale, cornstarch and vegan cheese. Continue stirring until the vegan cheese melts and the kale wilts.
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Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.