Creamy Vegan Gnocchi Soup
, Serves 6
A creamy dairy-free soup of gnocchi, spicy vegan sausage and Tuscan kale in a coconut-enriched broth.
| 1 tablespoon olive oil | Brown sausage in oil, 10 min; set aside | Simmer on low 5-10 min, stir in sausage | Off heat, stir in coconut milk & parm | Season to taste, add lemon | ||
| 2-3 spicy vegan Italian sausages, diced | ||||||
| 1 small onion, chopped | Soften onion, celery & salt, 8-10 min | Add garlic & seasonings, cook 1 min | Add gnocchi, broth & kale; boil | |||
| 2 celery stalks, chopped | ||||||
| pinch of salt | ||||||
| 4 garlic cloves, grated | ||||||
| 1 tablespoon dried oregano | ||||||
| 2 teaspoons dried basil | ||||||
| 1/4 teaspoon crushed red pepper | ||||||
| 680 g package gnocchi | ||||||
| 1.4 L vegetable broth | ||||||
| 120 g finely chopped Tuscan kale | ||||||
| 160 ml full-fat coconut milk | ||||||
| 25 g vegan parm cheese (if desired) | ||||||
| splash of lemon juice (optional) |
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