BUTTERNUT GNOCCHI SOUP

RecipeSummerAutumn
Written By Kimee Massie

Great week night meal that doesn’t take all day to cook. And it’s vegan!

Vegan, Vegetarian

Ingredients

  • 2 c squash, cubed and cooked

  • 4 T garlic, minced

  • 1 shallot, diced

  • 3 c kale, chopped

  • drizzle of avocado oil

  • 5 c vegetable broth

  • 3/4 c nutritional yeast

  • 4 fresh sage leaves, chopped

  • 6 springs lemon thyme, stems removed

  • 1 t each: paprika, basil, lemon pepper, oregano, parsley, pink salt, pepper

  • 1/4 t red pepper flakes

  • 1 lb mini vegan gnocchi

    Roasted Chickpeas:

  • 1 can chickpeas, rinsed and drained

  • 1 t paprika

  • 1 T avocado oil

  • fresh cracked pepper

Directions

Preheat oven to 425. Pat the chickpeas dry with a towel and spread out evenly on a baking sheet. Add the oil and spices and bake for 30 minutes, stirring halfway.

While that is roasting, drizzle the oil into a soup pot and sauté the shallot and kale for a few minutes. Add in the garlic and sauté for another minute or so.

Add in the remaining ingredients except the gnocchi and let simmer for 10-15 minutes.

About 5 minutes before the chickpeas are done, add in the gnocchi and stir. Adding more salt if needed.

Ladle into a soup bowl, add the chickpeas on top, and enjoy!

Kimee Massie https://kimeemassie.com
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