Creamy Broccoli Pesto Soup with Pan Fried Gnocchi
2 tbsp vegan butter
1 small-medium onion (half cup chopped)
Three garlic cloves
1 giant celery stalk or 2 smaller ones
1/Four cup all-purpose flour
5 cups vegetable broth (+ 1 further cup if wanted)
1 one-pound bag of frozen broccoli
1/Three cup oil-free vegan kale pesto *
Crispy pan-fried mini gnocchi
Vegan cheese shreds
Finely cube peeled onion, garlic and celery.
Warmth up vegan butter in a deep pan or dutch oven, and sauté onions and celery till aromatic, about 3-Four minutes.
Add garlic and prepare dinner for an additional minute.
Add flour to the veggie combine, and stir for a minute, then stir in vegetable broth. Carry to a boil, whisking repeatedly till soup thickens.
Add frozen broccoli however reserve about 1 cup of florets so as to add later.
Simmer for 10 minutes, then mix soup till easy. Both use an immersion blender or let the soup settle down sufficient to switch to a blender.
Add remaining broccoli florets to the blended soup, and simmer for a couple of extra minutes or till broccoli florets are tender.
If wanted add some extra water or broth to skinny out the soup.
Stir in pesto on the finish, and if utilizing vegan cheese shreds.
Season to style with salt and black pepper.
Within the meantime, pan fry gnocchi in a non stick pan with some vegan butter till crispy.
High broccoli soup with crispy gnocchi, recent parsley, and revel in!
*Home made pesto made with kale, basil, almonds, lemon juice, garlic, dietary yeast, salt. When utilizing retailer purchased pesto with oil, cut back to 1/Four cup.