Breastfeeding Friendly Vegan Gnocchi Soup
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Learn more →Ingredients
6 servings
For the cashew cream
- 1 cup raw cashews
- 1 ½ cups boiling water
For the soup
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 medium carrots, peeled and sliced into ¼-inch rounds
- 3 stalks celery, sliced
- 4 cloves garlic, minced
- 1 tsp dried italian seasoning
- ½ tsp dried thyme
- ¼ tsp red pepper flakes
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) white beans, drained and rinsed
- 4 cups vegetable broth
- 1 lb shelf-stable potato gnocchi
- 3 cups chopped kale, stems removed
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice
- salt and pepper, to taste
For serving
- fresh parsley, chopped (optional)
Can be omittedfresh parsley
Instructions
- 1
Place the cashews in a blender and cover with the boiling water. Let soak for 10 minutes, then blend on high until completely smooth and creamy, about 1 minute. Set aside.
- 2
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until the onion is softened and translucent and the carrots have begun to soften, about 7–8 minutes.
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