Description
A creamy and hearty potato gnocchi soup that warms you up.
Ingredients
Scale
- 2 cups potato gnocchi
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 teaspoon thyme
- Salt to taste
- Pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, sauté onions, garlic, carrots, and celery until softened.
- Add vegetable broth and bring to a boil.
- Stir in potato gnocchi and cook for 3-5 minutes, until they float.
- Reduce heat and add heavy cream and thyme.
- Season with salt and pepper.
- Simmer for 5 more minutes.
- Serve hot and garnish with fresh parsley.
Notes
- Use any vegetables you have on hand.
- For a vegan version, substitute heavy cream with coconut milk.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 50mg
Keywords: potato gnocchi soup