A quick and cozy meal for the whole family.

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This is the perfect, veggie packed, creamy soup to have on a chilly day. I love throwing together a soup on a cold day and warming up with something delicious!

When I was growing up my mom loved making soups. She stayed home with all seven (!) of us kids and would get a soup going early in the morning so that it could simmer all day. I loved smelling it as it filled our house and it felt like the central heating was coming directly from the stove.

For the longest time I saved soups for the weekends because I thought I needed more time to get everything together and let it simmer. As I’ve grown more confident with experimenting in the kitchen, I’ve discovered recipes that make it possible to get home from work and have a soup ready within 45 minutes.

Ingredients Description (full list below)

• Onion – I used a yellow onion, but white would work just as well. Do not use red or your soup will have some discoloration.

• Carrots – I like to cut them julienne. This spreads out the flavor through the entire soup so that you get carrots in every bite.

• Celery

• Garlic – I’m a big proponent for using loads of fresh garlic in every recipe.

• Broccoli – I recommend fresh broccoli for this. Slice them into small bits so that they soften more quickly.

• Vegan Butter – I recommend Miyoko’s Creamery for this recipe. Olive oil will work as well, but vegan butter adds an extra savoriness to the recipe.

• Flour – I used King Arthur’s all-purpose flour, but a gluten-free option would work as well. If you are just looking to add thickness to the soup you can also use corn starch.

• Vegetable Broth

• Plant Milk – I used Oatmilk, but any nut milk would work as well.

• Gnocchi – I used the Kroger brand of gnocchi. Any brand is fine, but be careful and read the labels to avoid any gnocchi that might have milk or eggs.

Seasonings – salt, pepper, red pepper flakes, Italian seasoning, fennel.

• Optional – you could add kale or spinach at the end for added veggies and color.

Preparation Details

• Sauté the vegetables. Melt half a tablespoon of vegan butter (or olive oil) in a pan on medium heat. Add onion, carrots, celery, and garlic. Stir until onions are translucent and the other vegetables have softened (about 4 minutes).

• Add Broccoli and seasonings. Toss in the chopped broccoli and add the salt, pepper, red pepper flakes, Italian seasoning, and fennel. Stir occasionally for 1 minute.

• Add remaining butter and the flour. Mix well with the vegetables until the butter is melted and the flour has dissolved.

• Pour in milk and broth. Mix well with ingredients and cover the pan.

• Pan fry gnocchi. I love having a bit of crispy texture to my gnocchi, so I pan fried on medium heat for about 10 minutes and stirred occasionally while I was completing the four previous steps. Feel free to skip this step and just add the gnocchi to the soup. It should still cook through either way.

• Combine all ingredients and cook. Stir the gnocchi in with the soup and cover.
  • For a quick soup: Set on high and cover until it comes to a boil, turn off heat, and let the soup slowly simmer while covered for 10 minutes. Serve.
  • If you have more time: Lower temperature to a low heat, cover pan and let it simmer for 30 minutes. Serve.

Recipe

Cook time: 45 minutes

Servings: 5

Ingredients List

• 1 yellow onion
• 1-2 stalks of celery
• 2 cups of carrots
• 5 cloves of garlic (or more!)
• 2 1/2 tbsp vegan butter
• 3 tbsp flour
• 2 1/2 cups vegetable broth
• 2 1/2 cups plant milk
• 16oz gnocchi (1 package)
• salt and pepper to taste
• 1 tsp red pepper flakes
• 1 tsp Italian seasoning
• 1/4 tsp fennel

Instructions

1. Warm 1/2 tbsp of butter in a pan on medium heat.
2. Chop onion, celery, carrots, and garlic and place in pan. Cook until translucent.
3. While vegetables cook, heat a small frying pan and pan fry gnocchi until crispy, stirring occasionally.
4. Chop broccoli and pour into pan.
5. Pour seasonings into pan and stir.
6. Add vegan butter and flour and blend until butter is melted and flour is dissolved.
7. Add plant milk and broth.
8. Stir in pan fried gnocchi and cover the pan.
9. Set temperature on high and bring ingredients to boil.
10. Uncover and stir.
11. Turn temperature off and cover. Let simmer for at least 10 minutes or until you are ready to serve.

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