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Creamy Broccoli Pesto Soup with Pan Fried Gnocchi
2 tbsp vegan butter
1 small-medium onion (1/2 cup chopped)
3 garlic cloves
1 large celery stalk or 2 smaller ones
1/4 cup all-purpose flour
5 cups vegetable broth (+ 1 extra cup if needed)
1 one-pound bag of frozen broccoli
1/3 cup oil-free vegan kale pesto *
Crispy pan-fried mini gnocchi
Vegan cheese shreds
Finely dice peeled onion, garlic and celery.
Heat up vegan butter in a deep pan or dutch oven, and sauté onions and celery until fragrant, about 3-4 minutes.
Add garlic and cook for another minute.
Add flour to the veggie mix, and stir for a minute, then stir in vegetable broth. Bring to a boil, whisking continuously until soup thickens.
Add frozen broccoli but reserve about 1 cup of florets to add later.
Simmer for 10 minutes, then blend soup until smooth. Either use an immersion blender or let the soup cool down enough to transfer to a blender.
Add remaining broccoli florets to the blended soup, and simmer for a few more minutes or until broccoli florets are tender.
If needed add some more water or broth to thin out the soup.
Stir in pesto at the end, and if using vegan cheese shreds.
Season to taste with salt and black pepper.
In the meantime, pan fry gnocchi in a non stick pan with some vegan butter until crispy.
Top broccoli soup with crispy gnocchi, fresh parsley, and enjoy!
*Homemade pesto made with kale, basil, almonds, lemon juice, garlic, nutritional yeast, salt. When using store bought pesto with oil, reduce to 1/4 cup.
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