INGREDIENTS:
- 2 tbsp olive oil
- 1 white onion, finely chopped
- 4 stalks celery
- 2 cups crimini (brown) mushrooms
- 3 cloves of garlic, finely chopped
- 1 tsp dried thyme (or rosemary)
- 5 cups veggie broth (or 4 and 1 cup of water)
- 2 cups gnocchi (find in pasta section)
- 1 can coconut milk
- 2 cups fresh kale, chopped
- 1 cup shredded vegan parmesan (optional, but highly recommended)
- Salt and pepper, to taste
*** I did broccoli instead of kale, and added a small zucchini
DIRECTIONS:
- Heat oil in a large pot. Add celery and onion, stirring frequently for about 10 mins (or until translucent)
- Add mushrooms and garlic (and any other veggies), stir for 7-10 mins over medium heat
- Add thyme, salt and pepper
- Increase heat to high and add vegetable broth, bringing it to a boil, then add gnocchi.
- Simmer for about 5-7 minutes
- Add coconut milk, shredded vegan parmesan, and kale.
Garnish with a little extra thyme/rosemary and vegan parm, if you so choose 😉
