Simmer potato dumplings in a comforting creamy vegetable broth enriched with savory herbs and just enough garlic to tantalize your taste buds!
Onion, shallots, garlic
Ingredients you need to make this soup!
Here's the equipment you will need:
Heat a large pot over medium-high heat and add coconut oil.
Add vegetables, chopped arbol chile, and a pinch of sea salt to the pot. Stir to distribute vegetables evenly.
Cook for up to 8 minutes, stirring occasionally. Add dried thyme, oregano, and poultry seasoning. Stir frequently for one minute.
Add vegetable broth and white beans, and bring them to a boil. Reduce to a simmer and cook for 15 minutes, stirring occasionally.
Add coconut milk and mini gnocchi. Cook until gnocchi rise to the top of the soup, approximately 3 - 5 minutes. Then stir in kale until wilted, for 1 - 2 minutes.
If you use regular gnocchi, they may be ready in 5 - 8 minutes.
Stir in lemon juice, taste, and adjust seasoning before serving.
Serve in bowls and enjoy!
Find the recipe here
Southwest Salad with Cilantro Jalapeno Dressing
for more vegan recipes!