Creamy Gnocchi & Broccoli Soup

Creamy Gnocchi & Broccoli Soup

Prep Time: 20 Min
Cook Time: 45 Min

Yields: 4 Bowls

What You Need

• 2  Tbsp. EVOO
• 2 Tbsp. Unsalted Butter
• 4 - 5 Sprigs Fresh Thyme
• 1 Tsp. Red Pepper Flakes
• 3 cloves Garlic, crushed & minced
• 1 Yellow Onion, diced
• 3 stalks Celery, diced
• 2 Carrots, peeled & sliced
• 3 Green Onions, sliced & separated light & dark
• 1 Red Bell Pepper, diced
• 1 1/2 Heaping Tbsp. All Purpose Flour
• 3/4 C White Wine ( I used a local Ontario Pinot )
• 1 C 2% Milk, room temp
• 3 C Plant-Based Chik'n Broth
• 1 C Water
• 2 1/2 C Gnocchi, shelf stable
• 2 1/2 C Broccoli Florets
• 1/2 C Whipping Cream, room temp
• 1/2 C Grana Padano, finely shredded
• 1 1/2 Tsp. Vegeta Seasoning
• 3 Tbsp. Fresh Parsley, chopped
• Himalayan Salt & Cracked Pepper

Directions

• Begin heating the EVOO, butter, pepper flakes, garlic, and thyme, in a large, deep non-stick skillet or soup pot set to just below medium heat. Once heated, let everything sizzle together for about a minute before adding the onion, light portions of the green onions, carrot, celery, bell pepper, and a generous hit of both salt & cracked pepper. Let the veggies cook about 15 minutes, stirring as needed. Watch for browning and reduce your temp if needed.
• Sprinkle in your flour and stir to combine in the skillet. Continue to cook another minute and a half before pouring in your wine and seasoning once again with salt & pepper. Make sure to stir / break up clumps of floury veggies in your skillet to release all of the starches. After a couple minutes of simmering, the wine should be mostly reduced. Pour in your milk & broth and bring your soup to a boil. Once boiled, reduce to a simmer and stir in your vegeta seasoning. Let your soup simmer uncovered for 15 minutes.
• Add the broccoli florets and a pinch of salt. Continue to simmer for another 6 - 7 minutes, add your gnocchi to the soup, and continue for another 5 until gnocchi are tender and pillowy. 
• Fold in the whipping cream and let the soup come back to a simmer. Once warmed through, turn off the heat and stir in the dark portions of your green onions, parsley, and grana padano. Taste and adjust your salt / pepper if needed & pluck out the thyme sprigs.
• Serve your bowls garnished with heaps of finely shredded grana padano, pepper flakes, and cracked pepper. Had I had some croutons handy, I definitely would've used those as well :) ENJOY!

HAPPY VEG