Recipe and photo @mindfullbymadeline
I constantly tell my clients that soups are one of the easiest ways to sneak in extra nutrients, and this Kale Gnocchi Soup recipe illustrates that concept perfectly. In just this one dish, you will be eating more than eight nutrient-dense plant foods (and that doesn’t even count the spinach in the gnocchi!). This has been my favorite soup recipe as we start to transition into the fall season. It’s warm and comforting while still incorporating some of the herbs I associate with summertime, like parsley. It also contains two different kinds of mushrooms: oyster mushrooms, which are loaded with antioxidants, and pioppino mushrooms which are high in vitamins and minerals such as B vitamins, copper, and potassium.
1 T olive oil
1 shallot, finely chopped
5 medium-sized celery sticks, finely chopped
3 large cloves of garlic, finely chopped or pressed
1 cup Pioppino mushrooms, sliced
1 cup Brown Oyster mushrooms, sliced
1 T almond flour
1/2 cup fresh parsley, finely chopped
1 T seas salt
1/2 tsp fresh cracked pepper
5 cups vegetable stock
1 package kale gnocchi
1 can coconut milk, full fat & unsweetened
2 cups spinach (packed)
1 package Violife parmesan, grated
In a large stockpot, heat the olive oil on low-medium for 30 seconds Meroe adding onions and celery. Cook down for around 8-10 minutes or until translucent and fragrant.
Add garlic and mushrooms. Cook down for 10 minutes on medium-high heat. Stir often to keep from burning. Once mushrooms have reduced by Almont half, add flour and stir. Add parsley, salt and pepper to the pot and stir well.
Increase heat to high and add vegetable stock. Bring to a boil and then reduce to a simmer. Add gnocchi and cook for 5 minutes. Add coconut milk, spinach and parmesan.
Garnish with fresh cracked pepper, fresh parsley and drizzle of olive oil