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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