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Creamy Broccoli Pesto Soup With Pan Fried Gnocchi

Creamy Broccoli Pesto Soup With Pan Fried Gnocchi

I topped this Broccoli Pesto Soup with some Crispy Gnocchi because a) who doesn’t like gnocchi and b) I need yummy toppings with my soup, always! Best way to ensure it’s a satisfying, filling meal!

Creamy Broccoli Pesto Soup With Pan Fried Gnocchi

Creamy Broccoli Pesto Soup With Pan Fried Gnocchi

I topped this Broccoli Pesto Soup with some Crispy Gnocchi because a) who doesn’t like gnocchi and b) I need yummy toppings with my soup, always! Best way to ensure it’s a satisfying, filling meal!
5 from 3 votes
Total Time: 30 mins
Course: Dinner
Cuisine: Italian-Inspired
Keyword: Creamy, Recipe, Vegan
Author: Alex

Ingredients

  • 2 tbsp vegan butter
  • 1 small-medium onion 1/2 cup chopped
  • 3 cloves garlic
  • 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 frozen broccoli
  • 1/3 cup oil-free vegan kale pesto *

Topped with:

  • Crispy pan-fried mini gnocchi
  • Fresh parsley

Optional:

  • Vegan cheese shreds

Instructions

  • 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!

Notes

*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.
Did you try this recipe?Mention @goodoldvegan or tag #goodoldvegan!

Make sure to check out Alex’s Instagram for more tasty recipes!

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