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Creamy Vegetarian Gnocchi Soup

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A delightful medley of flavors in a creamy broth with tender gnocchi and fresh vegetables, perfect for chilly days.

Ingredients

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  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes (optional)
  • 4 cups vegetable broth
  • 2 cups diced Yukon Gold potatoes
  • 1 cup heavy cream or coconut milk
  • 1 package (16 oz) gnocchi
  • 2 cups fresh spinach, roughly chopped
  • Salt and black pepper to taste
  • Grated Parmesan cheese for serving (optional)

Instructions

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the diced onion and sauté until translucent and fragrant.
  3. Stir in the minced garlic, diced carrots, and diced celery, cooking until softened.
  4. Sprinkle in the dried thyme, dried basil, and red pepper flakes if using, stirring to combine.
  5. Pour in the vegetable broth and add the diced potatoes. Bring to a simmer and cook until the potatoes are tender.
  6. Add the heavy cream or coconut milk and stir well.
  7. Add the gnocchi and cook until they rise to the surface.
  8. Stir in the chopped spinach and season with salt and black pepper.
  9. Serve hot, garnished with grated Parmesan cheese if desired.

Notes

For a dairy-free option, use coconut milk. Feel free to add seasonal vegetables or a splash of white wine for extra flavor.

Nutrition

Find it online: https://lunarecipez.com/creamy-vegetarian-gnocchi-soup/

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