The Spicy Spatula

Happy October, vegan friends!

It’s autumn, which means it’s soup season. Right?

Maybe. Maybe not. Fall came in like a wrecking ball for about a week and then it was all upper 20’s (Celsius) the next week so we’re all screwed up around here, at least when it comes to how to grocery shop. Do I stock up on butternut squash and pumpkins? Do I make bigger batches of waste free broth? Or do I take the pitiful looking Romaine lettuce that’s showing up at the market in smaller and smaller baskets?

Who knows, honestly, and I’m good with that.

But I saw this beer gnocchi soup recipe and I the moment we had an all gray day, I whipped it out and warmed up my insides.

The ingredients list is quite extensive but I promise that at the end of the day, it’ll be worth it.

This soup is creamy and delicious and the perfect addition to your fall vegan soup recipe rotation…because we all have one, right? Grab a big pot and your blender, and let’s get cookin’!

Kitchen Tools:

*Cutting board
*Kitchen knife
*Blender or Immersion blender

Ingredients:

Instructions:

*Preheat oven to 200C/400F

*Place gnocchi in a large mixing bowl and spritz with a few grams of oil. Season with salt, white pepper and garlic. Only do this if you plan to bake the gnocchi in the oven. If you want to boil them, this step is unnecessary.

*Grab your baking sheet or parchment paper and spread the gnocchi out on it.

*Give all the veggies a rough chop and place them in a large stock pot over medium high heat, season as desired. Add beans and broth or water, bring the soup to a boil before reducing it to a simmer. Let simmer for 15 minutes and then cool.

*Bake the gnocchi for about 5 minutes in the oven until nice and crispy. You don’t have to make it crispy if you don’t want, but I think it gives a little texture to this soup.

*Place about 80% of the soup in your blender, if you have the room. If not, simply blend 80% of the soup and keep the rest for more texture. If you want a full on creamy soup, mix it all.

*Return the soup to the pot and slowly add in the beer as you bring it back to a boil.

*Mix almond milk and cornstarch into a slurry and add to the soup for extra thickness, but if your celery root is bigger you might be able to skip this step. The point is to make this vegan soup thick and creamy so do what you have to make it happen.

*Add gnocchi to a bowl and then ladle the soup over it. Enjoy!

Some links are affiliate links which means I’ll earn money if you buy these products. Feel free to click on the links to help a fellow blogger out! Thanks.