It’s a windy, rainy day today and I have the weekend off, so I was feeling the cooking fire under my butt this morning and I made brunch (bacon, eggs, and cheese bites) and lunch/dinner – a gnocchi soup that’s so good, my friend Betsy has even made it. And the only reason I mention that is because we’re both stubborn people at times and it’s difficult to convince each other to do simple things like HEY WATCH THIS MOVIE. But HEY, she tried this soup and has added it to her cooking lineup, so that’s awesome, right?
Anyway, the original recipe is a vegan version – that I’ve made until Christmas and Easter lent. However, today I made it with reduced fat milk and it turned out just as well.
Here’s the link to the original recipe. And here’s the recipe breakdown if you don’t wanna move your eyes from the gorgeous photos I took of my soup.
2 tbsp. olive oil
3 cloves garlic diced
1/2 yellow onion diced
4-5 stalks celery diced
5 whole carrots diced
3 tbsp. cornstarch
4 tsp. Better Than Bouillon No Chicken Base
4 cups + 3 tbsp. water separated
2 cups unsweetened almond milk
2 tsp. Italian seasoning
1 tsp. poultry seasoning
1 package gnocchi
pepper to taste
- Heat olive oil in a large pot over medium heat. Add garlic, onion, celery and carrots and sauté until veggies are softened (approx. 10 minutes).
- Dissolve cornstarch in 3 tbsp. water in a small bowl.
- Dissolve bouillon in 4 cups water to create “chicken” broth.
- Add cornstarch mixture, “chicken” broth and almond milk to veggies. Bring to a boil.
- Add gnocchi and spices and simmer on low for 10 minutes, stirring occasionally.
- Taste to adjust seasonings and serve with fresh parsley.