Nothing like a little cold weather and some sick children to make you crave a good soup.
Making homemade soup has always intimidated me. I feel like because there is so much you can do with soup that it’s more difficult to pull off a great one! I was never one to crave soup growing up, so maybe that has something to do with it. Most of my soup experiences came from a tin can, which I wasn’t a fan of.
Making your own soup is so satisfying, especially when you get it just right. It makes a lot so there are always leftovers. And you CAN do a lot with it. Once I figured out what I liked in soup, it wasn’t so scary. It’s a great meal to make when you have lots of leftover veggies and you need to make something quick.
Plus you know it’s a good soup when your 4 year old licks the bowl clean. 😉
- 1 sweet potato, peeled and diced
- 6 cups of vegetable broth
- 1/2 cup of portobello mushrooms
- 1 yellow onion; diced
- 6 tbsp butter (I used Earth Balance)
- 2 tsp minced garlic
- 1 package of gnocchi
- 2 cups kale leaves; chopped
- 2 tbsp green onion; chopped
- 1/2 bag of frozen cauliflower florets
- 1/2 cup any dairy-free milk
- 1/2 cup flour
- salt & pepper to taste
- 1 tbsp chili powder
- dried oregano
- 10-15 fresh rosemary leaves, or 1 tsp dried rosemary
- Preheat oven to 425. Once heated, roast the cauliflower. I like when they have a little char on them. Adds some depth to the soup flavor.
- In a skillet, heat 3 tbsp butter over medium heat. Add the diced onion. Stir until starting to brown; about 5 minutes.
- Add the minced garlic. Stir until JUST starting to brown. It will smell amazing!
- Add the mushrooms. Stir mushrooms until they release most of their water and start to brown.
- In a large soup pot, mix the onion mixture with the vegetable broth, sweet potatoes, roasted cauliflower and spices.
- In a separate pot, bring water to a boil. Cook the gnocchi according to package instructions. Usually about 3 minutes. Once the gnocchi starts to rise to the top, drain and add to the soup. Add salt to taste, stir, and let simmer.
- melt the remaining 3 tbsp butter in a sauce pan. Once melted, add the flour. Whisk together until it starts to thicken. Slowly add in the dairy-free milk, whisking ingredients together. The cream sauce should be thick. Once cooked, add tot he soup for the nice creamy texture.
- slice any artisan bread of your choice into 1/2 inch pieces. Add butter, minced garlic, and dried oregano to each piece. Cook in the oven for 10-15 minutes at 350 degrees. These are delicious for dipping in the soup!