Creamy Broccoli Pesto Soup with Pan Fried Gnocchi
1 one-pound bag of frozen broccoli
1/3 cup vegan kale pesto *
1 small sweet onion (~1/2 cup chopped)
3 garlic cloves
1 large celery stalk (or 2 small ones)
2 tbsp vegan butter
1/4 cup all-purpose flour
5 cups vegetable broth (+ 1 extra cup if needed)
Crispy pan-fried (mini) gnocchi
Vegan cheese shreds
(Makes 2+ servings)
Finely dice peeled onion, garlic and celery.
Heat up vegan butter in a deep pan or dutch oven, and sauté onions and celery until fragrant, about 3-4 minutes.
Add garlic and cook for another minute.
Add flour, stir for a minute, then pour in vegetable broth. Bring to a boil, stirring continuously.
Add frozen broccoli but reserve about 1 cup of florets to add later.
Simmer for 10 minutes, then blend soup until smooth.
Add remaining broccoli florets to the blended soup, and simmer for a few more minutes until broccoli florets are tender and heated through.
If needed add some more water or broth to thin out the soup.
Stir in pesto at the end, and if using vegan cheese shreds.
Season to taste with salt and black pepper.
In the meantime, pan fry gnocchi in a non stick pan (optional: use some vegan butter or olive oil) until crispy.
Top broccoli soup with crispy gnocchi, fresh parsley, and enjoy!
*I used a homemade oil-free pesto made with kale, basil, almonds, lemon juice, garlic, nutritional yeast, salt.
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