CREAMY vegan CORN POTATO CHOWDER w/ CRISPY GNOCCHI
Recipe (Serves 5-6)
1 package frozen gnocchi (I used the Trader Joe’s cauliflower gnocchi)
2 tbsp olive oil or avocado oil
6 sprigs fresh thyme
Add 2 tbsp oil to a pan over medium heat once hot Add the frozen gnocchi and constantly toss with a wooden spoon or spatula , cooking for 5-7 minutes until crisp on both sides! Season with salt and pepper then add roughly chopped thyme and toss cooking for 2 more minutes.
Soup: – Ingredients –
1 tbsp avocado oil
3 celery stalks, chopped
2 cups frozen white or yellow corn
2-3 large carrots, chopped
2-3 golden potatoes, chopped
1 small yellow onion, finely chopped
2 garlic cloves, minced
5 cups vegetable broth or (I make my own by combining 5 cups filtered water + 1-2 tsp bouillon paste)
1 cup raw cashews + 2 cups filtered water
3 tbsp nutritional yeast
5 sprigs fresh thyme, chopped
1. Add raw cashews to a bowl and cover with hot water and let sit for 10 minutes. Then drain the cashews & add to a blender followed by 2 cups of filtered water. Blend on high for 1 minute or until completely smooth. Set cashew milk aside until ready to use.
2. In a large pot over medium heat add 1 tbsp oil then add onion, garlic, carrots, corn, celery, chopped thyme and a pinch each of salt and pepper and cook for 5 minutes, stirring as it cooks.
3. Add the vegetable broth, your homemade cashew milk chopped potatoes & Bring to a boil, then simmer over moderately low heat, stirring occasionally, until the vegetables are tender, about 30 minutes or Until potatoes are cooked.
4. To serve ; spoon soup into bowls then top off with crispy gnocchi and thyme!
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