Creamy Kale and Gnocchi Soup
- 2 tablespoons oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 3 stalks celery, diced
- 1 teaspoon salt
- ½ teaspoon hot pepper flakes
- 1 clove garlic, minced
- 48 ounces vegetable stock
- ⅛ teaspoon nutmeg
- 2 bay leaves
- 2 cups unsweetened milk alternative
- 4 cups chopped kale
- 1 17.6-ounce package gnocchi
- 2 tablespoons parsley, finely chopped
- Salt and pepper, to taste
- Heat oil in a large soup pot over medium high heat. Sauté onion, carrots, celery and salt until the vegetables are soft - about 7 minutes.
- While the vegetables are cooking, bring stock to a boil in a separate pan or in the microwave.
- Add hot pepper flakes and garlic to the vegetable mixture and cook for 30 seconds.
- Add hot stock, nutmeg and bay leaves to the vegetable mixture. Bring to a boil and then reduce to a simmer. Let simmer for 8 minutes.
- Add the almond milk and kale, continue to simmer for 5 minutes, stirring frequently.
- Add in gnocchi. Cook, stirring occasionally, for 5 minutes.
- Remove bay leaves and add parsley. Taste for seasoning and add salt and pepper as desired.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/creamy-kale-gnocchi-soup
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