Creamy Gnocchi Soup

By: Samantha Daggett

Ingredients:

1 tbsp. olive oil

1 medium white onion finely chopped

3 medium celery stocks finely chopped

3 large cloves of garlic finely chopped or pressed

2 cups sliced mushrooms

1tbsp. all-purpose flour

1tbs thyme spice

1 tbs sea salt

1/2 tbs fresh cracked pepper

5 cups vegetable stock

2- 2 1/2 cups potato gnocchi

1 400 ml can coconut milk- full fat unsweetened 

2 cups packed fresh kale or baby spinach

1 cup parmesan

Instructions:

To a large stockpot add the olive oil and heat on low- medium for 30 seconds before adding onion and celery. Cook them down for around 8- 10 minutes, or until translucent, extremely fragrant and soft.

To the pot add the garlic and mushrooms. Cook down for 10 minutes on medium- high heat. Stir often to avoid burning.

Once your mushrooms have reduced by almost half, add the flour and stir until the ingredients are all well coated. Add the thyme, salt and pepper to the pot and stir well. Increase heat to high and add vegetable stock. Bring mixture to a boil to a simmer. Add gnocchi and cook for 5-7 minutes before adding coconut milk, spinach/ kale and parmesan cheese.

Check for seasoning before enjoying it immediately. Garnish with more parmesan and drizzle with olive oil.