Creamy Gnocchi Soup
Serves: 6
Prep time: 20 minutes
Cook time: 25-30 minutes
1 ½ serves per portion
Recipe courtesy of Hero the Veg Competition Entrant
Ingredients:
- 2 tablespoons olive oil
- 1 brown onion, finely diced
- 2 large carrots, finely diced
- 2 celery stalks, finely diced
- 4 garlic cloves, crushed
- 2 teaspoons dried thyme
- 1 teaspoon fennel seeds, crushed
- ¼ cup plain flour
- 1L vegetable or chicken stock
- 2 cups reduced fat milk
- 500g packet gnocchi
- 400g can cannellini beans, rinsed and drained
- 2 packed cups kale, roughly chopped
- Salt and pepper, to taste
- 1 teaspoon sweet paprika
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon lemon juice
- 3 tablespoons parmesan cheese, grated
Method:
- HEAT olive oil in a large pot over medium heat.
- ADD onion, carrots and celery and cook until softened (about 5-7 minutes).
- ADD garlic, thyme and fennel seeds and cook for a further 2 minutes until fragrant.
- ADD flour to the vegetables and cook, stirring well, for 2 minutes to get rid of the raw flour taste.
- GRADUALLY pour in stock while stirring continuously to prevent lumps forming.
- ADD milk and bring mixture to a gentle boil.
- ADD gnocchi, cannellini beans, kale and salt and pepper.
- REDUCE heat to a simmer and cook for about 10 minutes, or until gnocchi are tender and soup has thickened slightly.
- STIR in the fresh rosemary, lemon juice and parmesan cheese and adjust seasonings as needed.
- SERVE hot, garnished with parmesan cheese if desired.
What's Great About It:
This hearty and delicious soup is perfect for a mid-week winter dinner! It’s packed full of fibre and goodness and is sure to be loved by all with its warming combination of dried herbs and spices. Make sure you cut all the veg to roughly the same size with this one – you want to be able to fit a variety of veg onto each spoonful!
