Creamy Gnocchi Soup
Directions
- 1Cook the holiday vegetable hash in a large pan with a bit of oil.
- 2Transfer the cooked hash to a blender.
- 3Add the dairy-free Boursin cheese and vegetable broth to the blender.
- 4Blend until smooth.
- 5Pour the blended mixture into a pot and bring to a boil.
- 6Season with salt and pepper.
- 7Add uncooked pumpkin gnocchi and cook for 4-5 minutes, or until they rise to the top.
- 8Serve with coconut milk, rosemary crouton, and pumpkin seeds (optional).
Ingredients
- 1 package holiday vegetable hash
- 1 package dairy-free Boursin cheese
- 2 cups vegetable broth
- 1 package pumpkin gnocchi
- 1 coconut milk
- 1 rosemary croissant croutons
- 1 pumpkin seeds
- 1 oil
- 1 salt
- 1 pepper
Equipment
large panblenderpot