Creamy Vegan Gnocchi Soup

  • 1 tbsp olive oil
  • 1 medium onion, finely diced
  • 2 celery stalks, finely diced
  • 2 large garlic cloves, finely chopped
  • 1 tbsp fresh rosemary, finely chopped
  • 1/2 tbsp fresh thyme, finely chopped
  • 1/2 tsp red chili flakes
  • 2 tbsp plain flour
  • 1 can (400 g/14 oz) chickpeas, drained and rinsed
  • 1 liter vegetable stock
  • 500 g (17.6 oz) vegan gnocchi
  • 1/2 can (200 ml/6.75 fl oz) full-fat coconut milk
  • 100 g cavolo nero, stems removed and shredded
  • Salt and freshly ground black pepper to taste
    Instructions:
  • For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends

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Creamy Vegan Gnocchi Soup

  • 1 tbsp olive oil
  • 1 medium onion, finely diced
  • 2 celery stalks, finely diced
  • 2 large garlic cloves, finely chopped
  • 1 tbsp fresh rosemary, finely chopped
  • 1/2 tbsp fresh thyme, finely chopped
  • 1/2 tsp red chili flakes
  • 2 tbsp plain flour
  • 1 can (400 g/14 oz) chickpeas, drained and rinsed
  • 1 liter vegetable stock
  • 500 g (17.6 oz) vegan gnocchi
  • 1/2 can (200 ml/6.75 fl oz) full-fat coconut milk
  • 100 g cavolo nero, stems removed and shredded
  • Salt and freshly ground black pepper to taste
    Instructions:
  • For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends

Leave a Comment