Basil Gnocci Soup Recipe
Ingredients
- 8-10 cups water and Better than Bullion No-Chicken Base; or same amount of vegetable broth
- 1/2 a large white or yellow onion finely chopped (I used my food processor)
- 4-5 ribs of celery trimmed and chopped
- 3 large carrots or a handful of baby carrots chopped small
- Greens from 4 ribs of celery very finely chopped
- 4-5 cloves garlic finely minced
- Gnocci white or whole wheat, 12 ounces pre-prepared
- 1-2 packages vegan 'chicken' chopped small
- 1/2 can of full fat Coconut Milk
- Salt Pepper, and Dried Basil to taste
- 2 T Corn Starch
Instructions
- Add first six ingredients to a large stockpot and bring to a simmer.
- Once simmering, add the gnocci, vegan 'chicken', coconut milk, and remaining seasonings.
- Bring back to a gentle simmer.
- Take approx. 1/2 a cup of the broth from the stockpot and whisk in the 2T corn starch until fully incorporated.
- Add this mixture back to the stockpot to thicken the broth.
- Continue to simmer the soup for around a half an hour- this will allow the gnocci to plump up and the flavors to blend well.
- Garnish with extra basil if desired and serve!