Gnocchi Sweet Potato Soup

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. πŸ˜‰ 

Ingredients: 

  • 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 

Instructions: 

  1. 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. 
  2. In a skillet, heat 3 tbsp butter over medium heat. Add the diced onion. Stir until starting to brown; about 5 minutes. 
  3. Add the minced garlic. Stir until JUST starting to brown. It will smell amazing! 
  4. Add the mushrooms. Stir mushrooms until they release most of their water and start to brown. 
  5. In a large soup pot, mix the onion mixture with the vegetable broth, sweet potatoes, roasted cauliflower and spices. 
  6. 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. 

Cream Mixture:

  1. 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.

Bread: 

  1. 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! 

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